Slow, but not stopped fermentation.

[abnoba12]

I am brewing up some cranberry wine. My Starting gravity is 1.100 and I pitched the yeast about 2 months ago. I have the wine in my basement that stays around 65 degrees F.

The issue I am having is that it has been fermenting very slowly. I took a gravity reading last night and it was about 1.085. The fermentation has been steady, it has been going like this since I pitched the yeast. Should I just leave it alone? This just seems odd that it is taking so long.

 

[jaycount]

Details on yeast and any nutrients/energizers used?

 

[bschot]

What's the temp range of the yeast, it could be too for it.

 

[abnoba12]

I am using Lalvin 71B-1122 yeast. I did up this gallon of cranberry wine plus I started a gallon of orange juice wine at the same time. I used the same package yeast by dumping half in one and half in the other. The orange Juice was done after a month. I am certain that my yeast was good.

I also followed the directions on the packet of yeast. I don't remember exactly the directions off the top of my head but it said something about mixing it with 90 degree F water, letting it sit for some time, and then pitching the yeast.

My basement is heated, but it stays cooler, so it stays around 65 degrees F.