Wine finished at 1.020?

10lbs cane sugar, 10 cans lemon concentrate, and nutrients.

I started my yeast slowley and pitched US-05 on 5/02, and forgot to take an OG reading, but my subsequent readings should give you an idea.

5/02 [0 days] (pitched US-05)
5/13 [11 days] 1.060
5/16 [14 days] 1.052
5/22 [20 days] (pitched EC-1118)
5/24 [22 days] 1.040
5/29 [27 days] 1.030
6/10 [39 days] 1.020
6/19 [48 days] ~1.019+ (racked to secondary)

The hydro seems like it's approaching 1.019 from the right (closer to 1.020), but that's hardly any change in 9 days. I thought this would finish under 1.000

Lemonade is extremely acidic and pretty toxic to yeast. I've never used S05 in wine, but I wouldn't expect it to finish nearly as low as a wine yeast would. Even with the EC1118 in there now, my guess is that the yeast just can't tolerate that much acidity anymore.

You could try some yeast nutrient, to see if that will help.

Alight yoop - I'll try a couple tsps of nutrient.
If I see no change in let's say, 2 weeks - safe to say it's done?

scotched said:

Alight yoop - I'll try a couple tsps of nutrient.
If I see no change in let's say, 2 weeks - safe to say it's done?

Click to expand...

Probably. It wouldn't hurt to stabilize it, just it case!

Stabilize with sulfites? I was really trying to keep this as natural/simple as possible, but I'll def look into it. Thanks.

scotched said:

Stabilize with sulfites? I was really trying to keep this as natural/simple as possible, but I'll def look into it. Thanks.

Click to expand...

Sulfites and sorbate. If you don't want to stabilize, that's fine. But then you won't be sure fermentation won't restart, unless you finally get to .990.