Stalled....maybe? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Stalled....maybe?

Reply
 
Thread Tools
Old 03-04-2011, 03:08 PM   #1
carrie_mt
Recipes 
 
Mar 2010
Montana
Posts: 20


I've got three batches of wine that are about 6 months old but seem to be stalled...

1 gallon Red Current 8/14 - Montrachet yeast, SG 1.130 12-16 reading 1.042, 3/2 reading 1.036

1 gallon Gooseberry Apple 8/14 - Montrachet yeast, SG 1.24, 12-16 reading 1.032, 3-2 reading 1.030

3 gallon Rhubarb 8/24 - Champagne yeast, SG 1.118, 12-16 reading 1.018, 3/2 reading 1.016

They don't seem to be finishing. Where did I go wrong and what do I do now?
I tried some of it and while it tastes good it's sweet. I've got a 5 gallon batch of apple wine that is about done that I could mix with if needed.

Suggestions?

 
Reply With Quote
Old 03-04-2011, 03:49 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,763
Liked 8032 Times on 5611 Posts


With an OG of over 1.100, you may have overwhelmed the yeast right at the start. Most of my wines start at 1.085-1.100 for a 12-13% ABV wine.

The rhubarb should have finished lower, at least, though. Do you have optimum fermentation (warm enough) conditions?
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 03-04-2011, 03:51 PM   #3
mmadmikes1
Recipes 
 
May 2009
Washington ST
Posts: 239
Liked 1 Times on 1 Posts


If you don't like sweet wine, start with lower SG the first and second wines are at almost 13% abv. The third is almost 14%abv. There not stuck. their finished

 
Reply With Quote
Old 03-04-2011, 11:08 PM   #4
carrie_mt
Recipes 
 
Mar 2010
Montana
Posts: 20

I was wondering if it had to do with to high of a SG. Unfortunately I weighed the recommended sugar out and added it - now I'll know to just add the sugar to the recommend SG and not worry about measuring it.

They are on top of the fridge and we keep the house between 64-68 in the winter so I think they have been o.k. temp wise.

Do I just drink sweet wine, mix it with the apple that finished completely out, or add more yeast to it to get it finished?

 
Reply With Quote
Old 03-04-2011, 11:11 PM   #5
carrie_mt
Recipes 
 
Mar 2010
Montana
Posts: 20

I learn something new everytime...now I know how to make a sweet wine. *sigh* not what I had intended on this batch. Do you know if they will taste sweeter when cooled or less sweet? I thought the taste of the gooseberry was nice but a tad sweet...if chilling it took a bit of the edge off I might just leave that one as it is. I'll have to taste the others to see what I think....

So would you just go ahead and bottle right now or mix with the apple that I have that has finished. I've also got a chokecherry that will finish in about a month or so that I could mix with. Any ideas? Is mixing even recommended?

 
Reply With Quote
Old 03-05-2011, 12:12 AM   #6
mmadmikes1
Recipes 
 
May 2009
Washington ST
Posts: 239
Liked 1 Times on 1 Posts


Start another batch and blend, if you add yeast it will have to be a high abv tolerant yeast and you will end up with rocket fuel

 
Reply With Quote
Old 03-05-2011, 02:31 PM   #7
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,763
Liked 8032 Times on 5611 Posts


If the wine is not perfectly clear, like read a newspaper through it clear, then it's not ready to bottle.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Stalled Fermentation? Bazin Winemaking Forum 3 07-14-2009 07:02 PM
How to spark fermentation that's stalled gimmebeer Winemaking Forum 3 09-06-2008 01:27 AM


Forum Jump