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Old 10-30-2010, 03:26 AM   #1
heefage
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Aug 2010
Ferriday, Louisiana
Posts: 25


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?

 
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Old 10-30-2010, 03:35 AM   #2
lumpher
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Jul 2009
texas
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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
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Old 10-31-2010, 02:38 AM   #3
truckjohn
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Oct 2009
SC USA
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CRIPES! Transferred to the SECONDARY at above 1.080???

What was your OG?

Thanks

John

 
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Old 11-06-2010, 12:35 AM   #4
mmadmikes1
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May 2009
Washington ST
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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 .

 
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Old 11-07-2010, 07:07 PM   #5
heefage
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Aug 2010
Ferriday, Louisiana
Posts: 25

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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