Sg seems to have stalled

[Beechamspill]

I made 5 gallone of Riesling from a kit 9 days ago. It is still fermenting as the air bubble pops every 50 seconds, however the Specific Gravity has been 1020 for the last 2 days. Is it too early to start looking at ways to speed up the fermentation? I have used the same company that provided the ingredients to make a Merlot and that has been perfect. The time metabke was exactly as stated in the instructions so I am fairly certain that this, as far as quality goes, should be no different. Advice please!!! TIA - Beechamspill

 

[jgmillr1]

Often rieslings are somewhat sweet and the alcohol tolerance of the choice of yeast strain affects the residual sugar during primary fermentation. However an SG of 1.020 is rather sweet, at least for my tastes. The fermentation sounds like it has definitely slowed but it may but be stuck yet. If you are content with level of sugar remaining, then you can proceed with the instructions and disregard any sweetener addition later (unless they've mixed the sorbate in with the sweetener).

Did you add yeast nutrients at the right time? What was the starting gravity? What yeast was used? What does the kit state that the final gravity should be? And, most importantly, what final gravity are you looking for?

 

[Beechamspill]

I made it up according to the work sheet that came with the kit so I don’t know what the yeast was - I just added the packets A B C as instructed. The final SG should be in the region 998 - 1004 so a way to go yet. It is sweet but the finished product should be ending up medium to dry. I’ll give it a few more days and see what happens