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is my fermentation stuck?
wrote:
> I'm a newbie working on my fourth batch of kit wine, an amarone-style
> with raisins from Wine Kitz. The last batch of red I did, a merlot,
> ended up slightly sweet, more so than I'd like although I think it was
> within spec for the kit. My work space is fairly cool, and the
> fermentation on that kit never got above 19 C or so, at or slightly
> below the recommended range, so I thought that warmer might help things
> out. Based on things I've read here and heard elsewhere, I got an
> electric blanket and a floating thermometer, and tried to modulate the
> blanket to keep things at the high end, 30-35 C. (I realize now this
> may have been too hot, but it was mostly low 30's.) The yeast is EC
> 1118 (which is supposed to go up to 35 C), starting SG was 1.110. I was
> supposed to rack into secondary at 7 days / SG 1.005, or wait a couple
> days. I finally racked last night at 9 days, SG 1.010. It's not making
> any bubbles, and is still sweet. The next step calls for 3 to 6 weeks
> of secondary. Did I get it too hot and stick my fermentation? Should I
> do something about it? What? And finally, I haven't dealt with the head
> space yet... should I top it with water or wine?
>
> Thanks!
>
> doug.
EC1118 is able to ferment to 18% alcohol, so that's not a problem. The
starting sg makes sense for an Amarone kit, so again, no problem. The
heating might be an issue because high temperatures can cause stuck
fermentations by killing the yeast prematurely. The 9 days at 1.010
sounds slow for this yeast and temps that high, so I'm inclined to say
that you probably do have a stuck fermentation at this point.
First, definitely top up now to prevent oxidation - water is fine if
your head space is 1/2l or so, otherwise wine is better. Then wait 2-3
days to see if the yeast picks up. If not, you'll have to try to
restart.
Pp
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