Did I ruin this wine?

[guscampag]

I started a gallon batch of Chardonnay from concentrate back in October. I added 1-1/2 lbs of sugar at that time and pitched with yeast. I don't remember what kind. For a while, it bubbled away real good and SG went to 1.010. I don't have the OG. I racked it into a different jug and let it set. When I rechecked the SG, it was still at 1.010 +/-.
Since then I have tried three different times to repitch with Champaign yeast and put in a warmer place. I added some nutrient and energizer the last time. So far nothing else has happened and SG is still 1.010.
Very sweet tasting. Did I add to much sugar for the yeast to handle?
Is there anything I can do to save it?
It's only a gallon, but I hate to waste it. Too sweet to drink.
Thanks a lot for any reply.
Gus

 

[Yooper]

You may have exceeded the alcohol tolerance of the yeast you used. You can try again with EC-1118, and maybe that will work. I'd suggest rehydrating the yeast according to the package directions, then take a little bit of your wine and dilute it with some water (mostly water, but a little wine) and add that. When it's foamy, do it again, adding a tiny bit more wine the second time. When it's still foamy, you can do that a couple more times, gradually adding more of your wine, and less water with each addition. When you can add straight wine, and it's still going well, pitch the whole starter into the remaining wine. That should get it going, if it's not over 15% or so already.

 

[guscampag]

Thanks, I could try that.
Another idea I had is just to start another five gallon batch and when it gets going good, add this stuff to it. Do you suppose that would work?
I am starting a five gallon batch of pinot griego in a couple of days. Do you think they would "match"?
Or should I get some more chard if I want to try that?
Or is it just a bad idea?
Thanks again
gus

 

[199q]

you could make a starter, and slowly add your must (wine) to the starter until fermentation is vigorous, then add that mix to your must.

or just use lavin EC-1118. that stuff is probably one of the strongest wine yeasts out there that does not resemble distillers yeast.

 

[etp777]

I suspect you might just have added too much sugar. Never made chardonnay from concentrate (outside of a kit), but if the juice was even near being balanced, 1.5 pounds is a lot to add on top of that to a gallon batch.

 

[guscampag]

I tried to resurrect this batch by making a starter, etc. but I didn't have any luck. I was probably too impatient and killed off the yeast by adding to much of the wine.
Any way, it still had not shown any fermentation for at least a month, so I just bottled it and figured to let it sit at least a few months and see what happens.
Question--Are these bottles going to blow up? I did not think to add any stabilizer or anything. Should I uncork them and add something or should they be okay since the yeast seemed to be "dead"?
Or I guess I could uncork them and put it in champaign bottles?
What do you think?

Thanks,

gus