On Jan 20, 10:19*am, Jethro > wrote:
> When I first started winemaking (4 years ago) my first 5-gallon
> efforts were good - we all liked them.
>
> However, the past two years, I have had the devils own job. I made a
> Beaverdale kit for "Valpolicella", put a belt on it, and kept it in a
> polystyrene box. It had 3 weeks to ferment, and the s.g. got to 995
> with all airlock activity ceased.
>
> I cleared it, and left it for 2 more weeks.
>
> I went to bottle it, tasted a bit, and it was terribly sweet :-(
>
> This keeps on happening, despite my using the hydrometer (which I've
> checked, and it reads 1.000 in water). Is there any more I can do ?
>
> thanks guys

0.995 is not necessarily dry, too hot or too cold a ferment are
typically the reasons for residual sugar. Here is a good link that
should help you sort it out.

http://www.grapestompers.com/article...rmentation.htm

Joe