wildfoodie
Member
I made 6 batches of wine (sloe, blackberry, blackcurrant etc) of a gallon each. I started them all 6-9 months ago and after fermentation that was initially encouraging things slowed right down to the point where the SG was dropping by a couple of points per month. SG levels are still sitting at 1.030-1.050 and although I want a sweet wine 1.030 is still too sweet.
I racked all wines for the first time (thought maybe the yeast was getting old - don't know if this is logical) and decided to innoculate it with fresh re-start yeast hoping this would get things going again so I mixed half wine with half warm boiled water but fermentation remains painfully slow.
So what is the cause of this? I have eliminated a number of possible causes:
temperature - has been kept at a constant temp of 18 degrees celsius
too high alcohol - wines are only about 10% at this stage so not excessive
too much sugar - sg levels are 1.03 - 1.05 so no
Other causes I think I can discount are:
acidity - this is affecting all wines and I can't imagine all are too acidic
bacterical infection - no visible signs of infection but maybe there's something going on
So any suggestions about what I can do? My only thought is yeast nutrient which I did not add at the start.
Thanks in advance
I racked all wines for the first time (thought maybe the yeast was getting old - don't know if this is logical) and decided to innoculate it with fresh re-start yeast hoping this would get things going again so I mixed half wine with half warm boiled water but fermentation remains painfully slow.
So what is the cause of this? I have eliminated a number of possible causes:
temperature - has been kept at a constant temp of 18 degrees celsius
too high alcohol - wines are only about 10% at this stage so not excessive
too much sugar - sg levels are 1.03 - 1.05 so no
Other causes I think I can discount are:
acidity - this is affecting all wines and I can't imagine all are too acidic
bacterical infection - no visible signs of infection but maybe there's something going on
So any suggestions about what I can do? My only thought is yeast nutrient which I did not add at the start.
Thanks in advance