thirstymug
Member
I've got some grape juice concentrate wine that seems to have hung up at 1.059 for a few weeks now (my 3rd batch). Tonight after I took my gravity reading I decided to pitch another pack of dry Montrachet yeast. I was expecting a slow takeoff at best since their is already alcohol in the must, but wow it took off like a rocket! within minutes the airlock was thumping and the yeast was dancing around the wine. By the time I grabbed my camera to take a picture, all the dry yeast was incorporated! Hopefully this was the kick the wine needed to finish out dry.
Does this always happen when you re-pitch yeast to stuck must or wart?
Does this always happen when you re-pitch yeast to stuck must or wart?