On Feb 11, 11:45*am, Doug > wrote:
> The VR kits generally come with Premier Cuvee yeast, which is a pretty
> reliable all-purpose yeast. *But temperatures down near 60F might have
> stalled fermentation prior to completion. *I second the recommendation
> to warm the kit up to 75F or so (use a brew-belt or two if necessary),
> and re-pitch a yeast starter. *The "sprinkle and walk away" technique
> for adding yeast works pretty well to start fermentation -- I've used
> it with kits and really had no problems. *But for something like this,
> where the yeast has run into a problem and the fermentation conditions
> are less than ideal (because of the existing alcohol level), you want
> to give the new yeast all the advantages you can. *Acclimating the new
> yeast gradually to the kit environment by using a starter (along with
> warmer temps) gives them that advantage .
>
> If that doesn't work, but the wine tastes OK (not too sweet), then
> plan B would be to add the clarifiers, sorbate, etc., let the wine
> settle, and bottle it.
>
> Doug

On a slightly related note, I spent this last saturday readying a new
batch of cabernet sauvignon (from concentrate). I followed the "Yeast
Starter" methodology outlined in http://winemaking.jackkeller.net/yeast.asp
and used my my new brew belt.

It worked FANTASTICALLY.

After starting the yeast at 10am, I combined the yeast and juice at
10pm that night. By the next morning, my basement smelled of yeast,
and I have a VERY active fermentation process vigiorously underway.

Having spent 12 hours making the starter, i think it was well worth
it, and will do it again.

Just my 2 cents.