Is it fixable???

[BrewWho]

So i gave in to the old lady and decided to give wine making a try for her. She wanted to make the island Mist exotic fruit white Zinfandel. Everything when good, i followed the directions. When i went to check the gravity after the 15 days i believe it read 1.015. I gave it a week and still no change. My fermentation temp was 75. Does anyone have any ideas what could have gone wrong. Bad yeast?

I might get some more yeast and start it back up again

If this is an option what would be a comparable yeast to what is in the kit?


Thanks

 

[TexasWine]

I'm sure many of the fine folks here will have some questions for you before they give an answer, so I'll start

What was the SG before you added the yeast?

What final gravity were you expecting? I've never done an Island Mist kit, so I don't know what the final gravity should be.

What yeast did the kit come with?

When did you rack?

 

[pumpkinman2012]

If you are at 1.015, do not add yeast, I would give the wine a good stir to possibly get the yeast back into suspension and wait a few days to see if the yeast is still working.

 

[BrewWho]

My sg was 1048 and the fg is supposed to get down to 996.

It did not list the yeast type and I could not find any info online about it. I racked into secondary after 18 days.

Pumpkinman. Is there going to be enough yeast left in the bottom if I try and suspend it? I will still give it a try.


What issues would repitching cause?

 

[pumpkinman2012]

BrewWho, repitching now while at 1.015 would be a waste as most of the sugar has already been converted, the yeast would have little or nothing to ferment, you could try to add a very small amount of yeast nutrient such as Fermaid K, this could help, but normally, yeast nutrients are added at the start of fermentation and again at 1/3 of fermentation completion, if you add yeast nutrients late in the fermentation process (like now), you run the risk that the nutrients will not be utilized by the yeast and become a potential food source for spoilage microorganisms.
I highly recommend stirring up the lees (sediment) very well to put the yeast back into suspension, this might cure the stuck fermentation, why do you want the yeast at the bottom?
I really dislike that particular step in kit wine making where you are forced to rack your wine before it has fermented to dry, when you rack during fermentation, you run a high risk of stuck fermentations.
Keep us posted!

 

[Cyclman]

Is the wine supposed to ferment dry? That style might be delicious at 1015. If so, add stabilizers and you're good to go.

 

[pumpkinman2012]

If his directions state that it is supposed to ferment to .996, that is what I'd go for, that said...I agree that particular wine ca be enjoyed a little sweeter.

 

[BrewWho]

I gave her a good stir and this morning there was a few small bubbles in the air lock. Good news im hoping. Ill report back in a few days when i test it again. Thanks for the advice