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Old 02-23-2012, 12:23 AM   #1
graffij1
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Jan 2011
Glendora, NJ
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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.

 
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Old 02-23-2012, 12:29 AM   #2
Clann
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Jun 2010
Edmonton Ky
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Is it too cool? What temp is it sitting at?
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Old 02-23-2012, 01:43 AM   #3
graffij1
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Jan 2011
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Room temp about 67 degrees

 
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Old 02-23-2012, 01:46 AM   #4
Clann
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Edmonton Ky
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Might try warming up to 70-75 and rousting the yeast.
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Old 02-23-2012, 04:50 AM   #5
Tbone66
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Feb 2011
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If raising the temp doesn't work you could pitch a pack of EC-1118. That monster can restart most stuck fermentations.

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Old 02-23-2012, 05:07 PM   #6
graffij1
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Jan 2011
Glendora, NJ
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what about just adding yeast nutrient? would that work or should I i just add a full packett of yeast?

 
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Old 02-23-2012, 05:58 PM   #7
Daze
 
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Dec 2011
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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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Old 02-23-2012, 08:31 PM   #8
graffij1
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Jan 2011
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its truely stuck, it hasn't bubble and the gravity hasn't dropped in a month

 
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Old 02-23-2012, 10:40 PM   #9
BrewandWineSupply
 
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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

 
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Old 02-23-2012, 10:42 PM   #10
ashfatboy
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Feb 2012
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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.

 
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