wine is too sweet

I used starwberry vintners harvest juice its been going for almost two months now. I just racked it again and its too sweet. The sg was 1.108 its now down to 1.05 and has been there for a month. What can I do to get this to dry out some? I'm open to suggestions.

Is it too cool? What temp is it sitting at?

Room temp about 67 degrees

Might try warming up to 70-75 and rousting the yeast.

If raising the temp doesn't work you could pitch a pack of EC-1118. That monster can restart most stuck fermentations.

Ryan

what about just adding yeast nutrient? would that work or should I i just add a full packett of yeast?

is it truly stuck or just going slow?? in other words is it still producing co2?? I have two wines going right now that have been brewing from more than 2 months. Making a good wine takes time. If it is still bubbling along I would not try and rush it.

its truely stuck, it hasn't bubble and the gravity hasn't dropped in a month

re pitch yeast, use the Lavin EC-1118 and warm it up to at least 70* (75* would be better). Would not hurt to throw in some nutrient and enegizer if you have some on hand.
Good luck

Your yeast is dead,has it fermented at all?ever?your gravity drop may be due to settlement in the time from your first reading.add a low active temperature yeast if you have nowhere warmer to move your carboy.
Not sure on this but I think you should add campden tablets and re add new yeast 48 hours later.

Also have you added anything else before is slowed up?

I didn't add anything. And yes I had fermentation at one point the gravity dropped and the air lock bubbled. I added the tablets last night and got the yeast tonight going to add tomorrow night.

What yeast did you use originally?

Liquiditynerd, what are you doing with my dog in your avatar

I used red star premier the red pack

ashfatboy said:

Your yeast is dead

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probably not. yeast don't die easily. They go go dormant however.

Clann said:

Might try warming up to 70-75 and rousting the yeast.

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What is rousting the yeast? Does yeast energizer work better than yeast nutrient?

Daze said:

is it truly stuck or just going slow?? in other words is it still producing co2?? I have two wines going right now that have been brewing from more than 2 months. Making a good wine takes time. If it is still bubbling along I would not try and rush it.

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Read my post about yeast with a helping hand. I have some wine that is bubbling slow? Added a lot of sugar after fermentation started

I had that problem also with premier. I don't know the attenuTion off hand but I have added cuvee ( blue pack) or the champagne (yellow pack) to dry it out.

Brewerone said:

What is rousting the yeast? Does yeast energizer work better than yeast nutrient?

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Add both if you have them, Energizer is like food for yeast, Nutrient is like vitamins for yeast.

Do I boil the water before rehydrating? I've never hydrated yeast before just threw in the dry stuff and it bubbled away.

rack, degas, air lock- let site for at least 2 hours, add cheap vodka slowly to taste or to SG 1.0 (no lower), degas again, air lock... Let sit for 1 month, test again,
* if still at SG 1.0 or higher, add campden tabs and sorbate per directions on container, 10 days later, rack, wait 3 days - bottle (wait at least 2 months to drink).
** if SG is lower than or equal to .99 wait 14 days, test again and if still lower than or equal to .99, rack, wait 14 days, - bottle (wait at least 2 months to drink - no longer than 12 month to fully drink - because of no camptden and sorbate to keep it from spoiling).
Good Luck...

With that logic just add vodka to grape juice and call it wine

Yeah, that would give a fortified wine. A vodka port perhaps?

Dicky