I racked it again mainly because I thought the sludge was in there too long.
I have made maybe 10 kits and never waited more than 2 weeks to get the SG
below 1. I thought maybe something would go bad.

What is the point of racking if you are bringing the sediment over as well?
Why rack or transfer at all?

I don't quite get the process for restarting the ferment. Could you give
more detail.

Thx, Steve


"pp" > wrote in message
om...
> "Steve Lortie" > wrote in message
>.. .
> > I have a strawberry/zinfandel fermenting since March 7. The SG is
sitting at
> > 1.006 (has been for several days now) at 18C right now. It doesn't have
far
> > to go but is it still too high to go ahead and degas then continue on?
>
> Depends what you want as a result - 1.006 is still pretty sweet, but
> if you want like the taste, go ahead.
>
> >
> > What reasons would it take so long to ferment, and I am sure there are
many.
> >
> > Is it worth adding more yeast to start it up again. I used filtered
water
> > but this wasn't the first time I had done that. It was racked from
primary
> > after almost 2 weeks (heated for about 7 days) and racked again less
than a
> > week later and now there is more sediment on the bottom.
>
> There can be several reasons, but from what you said here, it sounds
> like you got rid of most of the yeast! Why did you rack the wine the
> second time? Racking is really a bad term for the operation at this
> stage, you should try to include as much sediment as possible,
> otherwise you're removing yeast and nutrients.
>
> If you want the wine dryish, you'll need to add some yeast - EC1118 is
> good for this. The usual way to restart stuck ferment is to build a
> starter and progressively add to it larger volumes (double of previous
> amount) of the stuck must, waiting at each stage for the ferment to
> get active.
>
> Pp