Fermentation going unexpectedly?

[JohnFenn]

So I have started a batch of wine on the 22nd using the Welch’s grape juice and made it into a gallon container. The gravity at the time of when I started it was 1.140. I added my Lalvin 1118 into it and then I let it aerate for a day. I come back to put an air lock on and now after a week it’s only down to 1.130? Is there something I should be worried about because everywhere I read it says it takes 5-7 days to be basically done with the primary and it’s barely ate through the sugar in it. I’m just trying to figure out if it’s a time thing or more of a yeast issue at hand. I’m still new to everything and just trying to figure out issues. There was barely any foam and it didn’t form till about day 3 for the wine.

 

[Seamonkey84]

Did you hydrate the yeast before pitching? Not completely necessary according to some, but it’ll let you know if your package of yeast was active or not.

 

[bmd2k1]

How old was the yeast? Pinch entire pak?

Nothing else added?

Room temp it's fermenting in?

Welch's was the juice brand...w no preservatives?

 

[JohnFenn]

The yeasts date was for 2020.
I used an entire pack and the temp it’s fermenting at is at 70° F.
It has no preservatives. I made sure of that before I bought it.
Sugar was added - 2 cups of sugar. That’s all.
I also hydrated the yeast before pitching.

 

[Intheswamp]

Wow...you're looking at a 19-20% ABV!!!! That's a pretty high OG, but...still doesn't explain why it's stalled out.

Exactly *which* Welch's grape juice did you use?

 

[Yooper]

You really need yeast nutrients for such a high OG (that's way high to get a healthy fermentation started).

Make sure you don't have an airlock on it, and use a sanitized spoon or chop stick or something to stir it. Start slow, in case you get a bit of a volcano from trapped co2. Cover it with a napkin and stir at least three-four times per day until it gets going. That's a pretty high OG to start with, so make sure you pamper the yeast.

 

[JohnFenn]

Just the basic grape juice no preservatives.

 

[Intheswamp]

Concord grape, I presume. Do what Yooper said, she's got a lot of knowledge to share. I guess the high OG is kind of like a kid living on twinkies and Mountain Dew and nothing nutritious.

@Yooper, thanks for the info on a high OG needing nutrients. A tidbit of knowledge to save for a rainy day.

 

[Intheswamp]

Hmmm. Unless I'm doing something wrong or looking at something wrong, doesn't Welch's Concord come out to being around 1.054. Fermcalc shows adding a pound of sugar would raise it up to a little over 1.092. Are you sure about your hydrometer readings? Like I said, I may be (probably am) doing something wrong with my calculation...I'm a newbie, too!

 

[Seamonkey84]

Yea... two cups is about a pound, so should be closer to the 1.100 mark, unless some of that Juice was concentrate.

 

[Bubbles2]

I have 1118 going right now in a 1100. IT is like stirring Champagne. The temp is warmer here in the South 78ºf.
Yooper is on to something with getting some o2 in there. I have seen were some use a drill motor and and a curved plastic (sanitized of course) to stir it in a bottle.

 

[Blacksmith1]

If by bottle you mean a carboy, thats a geyser waiting to happen.....