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Very slow ferment?

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jagg

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Hello all, I was wondering if anyone has had a batch of wine that is very slow to ferment, I pitched Montrachet yeast on a blueberry wine last Wednesday, and I checked the gravity today and it has dropped from 1.090 to 1.066, I need it down to 1.040 to rack to carboy, this is the slowest ferment I have ever encountered, stir daily, temp at 66f. any suggestions? Repitch? Thanks.
 

Daze

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It is the temp. Montrachet is slow in cool temps. I prefer it that way because there is less flavor loss. if you can smell the fruit coming out of the air lock it is to fast IMHO so I prefer Montrachet at cooler temps. My brews usually take at least 2 months ferment out. As to when to rack I go by days 5-10 depending on what I am fermenting, not SG.
 
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