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Old 07-27-2010, 10:32 PM   #21
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I promise you'll love it...........
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Old 08-05-2010, 11:58 PM   #22
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I started a rhubarb wine some 5 weeks ago and admittedly went a little high on the sugar guess and started at 1.130 but had no room to water her down any more so I just went with it.

I think it stalled as when I racked it over last sunday it was at 1.022 and this sunday I checked again and its still at 1.022. Should I pick up some yeast nutrient or what?

Thanks.
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Old 08-06-2010, 12:18 AM   #23
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I started a rhubarb wine some 5 weeks ago and admittedly went a little high on the sugar guess and started at 1.130 but had no room to water her down any more so I just went with it.

I think it stalled as when I racked it over last sunday it was at 1.022 and this sunday I checked again and its still at 1.022. Should I pick up some yeast nutrient or what?

Thanks.
You may need to get some more yeast- a higher attenuating yeast like champagne yeast if you didn't use that before. You're already at 14% ABV, so you may not get it going again. Starting yeast in a high alcohol environment is not easy. What yeast strain did you use?
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Old 08-06-2010, 12:29 AM   #24
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I used k1-v116. Just what I had in the fridge.

Would it be stable at this point, just super sweet?
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Old 08-06-2010, 12:52 AM   #25
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I used k1-v116. Just what I had in the fridge.

Would it be stable at this point, just super sweet?
Maybe not. The alcohol tolerance of that yeast strain is around 18%, if it's happy. You can try dissolving some nutrients in a little of the wine, and then stirring it in. That may encourage it to get going again.
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Old 08-26-2010, 01:04 AM   #26
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Well I put in yeast nutrient about 2.5 weeks ago and now its down to 1.012.

I don't see any action. How long should I wait to call it close enough?
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Old 08-26-2010, 01:07 AM   #27
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Well I put in yeast nutrient about 2.5 weeks ago and now its down to 1.012.

I don't see any action. How long should I wait to call it close enough?
I don't know! I guess you can just stick it in the corner, top it up and wait and see. Once it's completely clear, and not dropping any more lees, you can probably consider it finished. I would be very hesitant to bottle until it's been clear for quite a while- you'd hate to have fermentation finally restart and shoot out your corks.
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Old 08-26-2010, 01:57 AM   #28
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I think I'll do that then.

My samples I have been pulling to test SG on taste pretty good....
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Old 09-24-2010, 01:44 AM   #29
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So its been another month (ish).

Just checked it and its at 1.012 yet. Still taste good. It did drop more lees.

So... should I just go bottle it or do another rack/top up and wait another month?

After taking another taste, I think I should just put a tap on it and drink it...
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Old 09-24-2010, 02:05 AM   #30
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So its been another month (ish).

Just checked it and its at 1.012 yet. Still taste good. It did drop more lees.

So... should I just go bottle it or do another rack/top up and wait another month?

After taking another taste, I think I should just put a tap on it and drink it...
Well, if it's so clear that you can read a newspaper through it and it's not dropping lees, it's probably done.
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