jagg
Well-Known Member
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.