Wine yeast slower?

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mcevoy

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I used a wine yeast (red star) in my latest batch of cider. OG 1060. Two weeks later and it's only down to 1022. I was expecting it to be 1010 today so that I can bottle (upstate mike's caramel cider recipe). Are wine yeasts slower than beer yeasts?
 
Typically wine yeasts would be done quicker than a beer yeast. But for what it's worth, a slow ferment is good. Is it sitting in a cool area?
 
About 66F. Maybe my OG was higher than 1060...I did some guess work based on how much sugar I added.
Apple juice OG was 1040 and I added 350g of dextrose.
 
I like fermenting my cider in a cooler evironment like around your temp. If it ferments too fast, I find it takes longer for harsh tastes to mellow. It's kind of a trade off but it sounds like things are on the right track for you...as long as the ferment is still going.
 
I think it's stuck....it's been sitting at 1020 for a few days now. I used red star cuvée yeast which is supposed to ferment at temps as low as 45F. It was in my basement at 65F.

Should I repitch some more yeast to get it going again?
 

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