adding yeast during second fermentation

Williams 728
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heefage

heefage

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I racked my muscadine wine into a second fermenter last week.
the tiny bubbles of carbon dioxide stopped rising yesterday.
the wine is still super sweet, my SG was almost 1.080.

what would happen to the wine if i added a little yeast to get fermentation going again?

would i have to rack again in a month or so to separate the wine from the crud on the bottom?
 
to burn off more sugar, you could use montrachet, but then you might have to backsweeten. use Lalvin EC-1118; it works well. and yes. you'd need to get it off the sludge again
 
some thing is wrong 1.08 is a starting sg for most of my wines. Removing at 1.08 to secondary at that sg is to soon. You would have left most of the working yeast in bottom of primary and yes you made need to do a new yeast starter and re pitch yeast. Use same strain of yeast .
 
truckjohn, my OG was 1.09, thats after adding the sugar.
I siphoned into the secondary and let that sit for a month.
I didnt have any tiny bubbles rising so i added some of the same yeast.
Its going along pretty good now.
The wine isnt as clear and theres some stuff on the bottom.

How long should i let it sit before siphoning again?

This is my first try at this so thankyou for all the help fellas
 

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