Stuck fermentation

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The forager

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I have a wine fermenting since last May. It’s stuck at 1.040. I’ve tried adding yeast, yeast nutrient and then yeast energiser. I’ve also put it on a heat pad. Not a thing happening. I’m baffled. Any ideas?
 

lumpher

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What was the og, yeast used, must? Gravity measured using refractometer or hydrometer? Original ferm temp?
 
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The forager

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OF was 1.103. Yeast used was Youngs purpose yeast I purchased at the homebrew shop. Is this the issue, do you think??

Hydrometer used. Original fermentation temp around 17C / 62F. It’s parsnip and apple wine. Apple was from a concentrate with no added ingredients on the Carton.
 

RBQ

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Young's is an English brewery so I'm assuming this yeast is a beer yeast and not suitable for a 12+% alcohol wine.
 

Coffee49

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The heating pad is a good idea until the yeast begins then hold a 22C for 4weeks, as next step an 1118 Lalvin is what I would use ,the yeast that doesn't do its job at the 3 week mark will just settle to the bottom.
 
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