help with weird fermentation - Magnum Pinot kit

[Reprobate]

Hello folks, I've made a few of these pinot wine kits but I'm still relatively new to wine making. Previously they have gone well and been ready to rack off in 7-10 days with a final reading in the region of 0.080 which is perfect, however I started one over 2 weeks ago and it seems to have stopped with a reading of 1.010. With an SG of 1.070 and final of 1.010 this is about 8%abv where as usually I'm getting 10-12% with previous kits.

Should I rack it off, leave it alone or add more yeast to give it a final boost?

Thanks for any advice.

I've also been experimenting with some supermarket juices in a standard demijohn and so far Asda red grape juice and apple juice has made a fantastic rose, really nice taste and came out at 12% so as the juice is 2 for £2 at the moment I'm going to stock up!

 

[johncrobinson]

All I can say is that adding yeast when the fermentation is 3/4 done is rarely succsefull.
Yeast dont like to be dumped suddenly into a high alcohol enviroment.

I would just keep it warm and leave it.
While new yeast would die and act as food for the existing colony It has to be faced you MAY have a stuck fermentation.
Under airlock there is no harm in waiting.

Glad you are enjoying your supermarket wine,Its amazing stuff

 

[Reprobate]

Thanks for replying John, I'll leave it alone and give it a few more days based on your advice. Stocks are running low, I might even have to buy some at this rate!!