Primary fermentation has stopped well short of dry

[spitfire44]

I have 3 gallons of cider fermenting in Lalvin D47, which can tolerate up to 14% alc. but it has nearly stopped at 10% with a gravity of 1.030. I am looking to make a high ABV batch (near 14%), but the fermentation has stopped. It's definitely not to cold to slow the ferm down, in fact I am up in the mid 70's Fahrenheit. Any ideas?

Thanks, Eric

 

[kgressler]

How much fermentables have you added. If you used too much sugar then its possible you reach the yeast limit.

 

[bernardsmith]

Temperature? Did you add yeast nutrient? Are you aerating the wine? What kinds of sugars did you add to create a potential ABV of 14%? Might you have racked the wine off the active yeast?

 

[Maylar]

So you started at about 1.107? What sugars did you use?