Recent content by slammin

Thanks everyone for your replies. I appreciate your help. I left the wine int he primary fermenter for a few days hoping that the yeast would gain some momentum. I transferred it back to the carboy and there is definitely activity. It's no where near where the last batch was at the same...

Yea, I'm trying to push up the alcohol percent. The yeast activity stopped and most yeast settled out before the sugar had been converted. A stuck fermentation. That is why I racked it and added some killer yeast. I read that you can push up the alcohol percent slowly adding more sugar until...

I moved it to a slightly warmer place (maybe about 69-72 deg) to see if that would help the yeast. Im sure the alcohol is what is slowing them down. I just want to make sure that suspended yeast are still alive. Do dead yeast cells always sink?

Hi, I racked my wine from my primary to secondary fermenter at about 12% alcohol. Then I added 3% potential alcohol with sugar. Everything settled out and the wine became quite clear in two weeks at which time bubbling had stopped. This is the second batch and the I did the same thing to the...