I rarely make wine but this year made some redcurrant wine back in mid July since we had the glut of redcurrants.
I basically followed this recipe
https://www.brewbitz.com/pages/redcurrant-wine-recipeI used CML red wine yeast and the OG was about 1.100.
After 10 days in the fermenting bucket I transferred to some makeshift demijohns (repurposed milk containers) and then left it to get on with things. About 6-8 weeks ago it appeared to have stopped so I took an SG reading and found it was only about 1.014, against an expectation of 1.000 or just above. The nice people at CML suggested I tried rousing which I did, but that made little difference so in the end they kindly sent me some more yeast., since their expectation for their yeast was 12-13% not 11% or thereabouts.
Anyway the wine is now fermenting slowly again as it has been for about a month, but its now four months on in total, so the question is, is this normal for country wines?
I basically followed this recipe
https://www.brewbitz.com/pages/redcurrant-wine-recipeI used CML red wine yeast and the OG was about 1.100.
After 10 days in the fermenting bucket I transferred to some makeshift demijohns (repurposed milk containers) and then left it to get on with things. About 6-8 weeks ago it appeared to have stopped so I took an SG reading and found it was only about 1.014, against an expectation of 1.000 or just above. The nice people at CML suggested I tried rousing which I did, but that made little difference so in the end they kindly sent me some more yeast., since their expectation for their yeast was 12-13% not 11% or thereabouts.
Anyway the wine is now fermenting slowly again as it has been for about a month, but its now four months on in total, so the question is, is this normal for country wines?