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?
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.