Slow / stalled fermentation

[Jeff_H]

Hey all,

I have a batch that went in the tank on 12-11 and is stalled / stopped at 1.014. 6 gallons of 100% apple juice with another 2 pounds of brown sugar...yeast is Nottingham that I rehydrated. I've used this combo with success in the past.

On first sight, I thought that I might have an infection...there were floaters...but at this point I'm pretty comfortable that it just didn't go long enough in primary even though 2 weeks has always been plenty long enough for Notty in the past.

The problem is that I bottom racked into secondary and am now afraid that there's not enough yeast left to complete fermentation. Should I go ahead and re-pitch? That's what I'm leaning towards but wanted to get some second opinions.

Thanks,

Jeff

 

[Pickled_Pepper]

Being in FL, I assume your temps are above 55ºF or so. I doubt you have racked off all of your yeast but it could have slowed your process a little. Mine usually take at least 3 weeks for it to get anywhere near 1.005 using Nottingham, but I usually ferment around 58-60ºF.

For peace of mind you could pitch a few grams of notty, but if the gravity is still slowly dropping, I'd just let it ride.