On 25 Oct, 22:41, "Bob F" > wrote:
> "Jethro_uk" > wrote in message
>
> news >
>
>
>
>
> > Hi guys,
>
> > making my 4th red wine from a gallon kit (Beaverdale, although others have
> > been different). This one is a valpolicella. I've tried a Cianti, and a "Vieux
> > Chateau du Rio".
>
> > All of them have stopped fermenting after about 8-9 days, and tasted too
> > sweet. Following my LHB advice, I've checked with a hydrometer, and the sg is
> > 994 - I was told really less than 990 is right for a drier red.
>
> > The demijohns are kept in the kitchen - temperature ranging from 18 to 22
> > celcius.
>
> > I'm puzzled, as is my LHB - In the same period, I've made 4 white wines, which
> > have come out perfect. Also my beer has been good too.
>
> > Is there a trick or secret to red wines. My first ever wine was a red (a
> > merlot) 5-gallon kit, and that was perfect. But I'm reluctant to buy another
> > big kit, until I know I can do it right.
>
> > I've read about stuck fermentation, but don't want to jump to conclusions ...
> > the fact this has happened more than once suggests it's me !
>
> > thanks in advance
>
> If you don't get the answer here, rec.crafts.winemaking might be a better group.

WHOOPS ! Sorry ... it's just I subscribe to here, since I started with
Beer !