and what is the temperature of the fermenting must... it's gonna be slow
if less than about 70 degrees in the fermentor

be careful about adding too much nutrients if below 9 deg brix... the
yeast can't take effective advantage of the nutrients late in fermentation

Gene

pp wrote:
> V1116 is a strong fermenter, not just good for high alcohol, so I'd
> suspect your issue is somewhere else - lack of nutrients? Pitching 2
> yeasts can often do more harm than good because the yeasts compete with
> each other.
>
> Pp
>
> On Jan 12, 7:50 am, "snpm" > wrote:
>
>>I recently made an overpowered welches grape, PA 17.5% at birth. I used
>>K1V1116 boht because it is winter and because it can handle the high
>>PA. But boy is it slow. A thought crossed my mind today...can you pitch
>>multiple yeats? Could I have pitched say a montrachet yeast for a fast
>>start, and also the 1116 to "mop up" the remaining sugar after the
>>champagne died of alcohol poisoning and/or cold?
>>
>>Just a thought
>>
>>Sean
>
>