dlvc1007
Active Member
I think my fermentation has stuck. Though I'm not sure if that's the case because the same thing has happened on two separate batches of wine started two weeks apart. They both stopped at around 6% potential alcohol with two different yeasts, lavlin d47 and ec1118. I've used the later in the past and it's unbelievably rapid. The only thing I can think of is I keep the house at about 60 to reduce heating costs, but that doesn't sound likely. Beyond that I'm stumped. Any ideas?