Wine stopped fermenting early

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James beckford

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After my first brew exploded through the airlock, I only filled to 15 l this time and then added upto 23 l halfway through, but the wine has now stopped bubbling. When I took a reading it's still just over the 1000 mark.
Is there anything I can do to get it going again.
It's a Solomon grundy 7 day cab sav kit.
Tia
 
First of all, are you sure that the brew has "stuck"? At 1.000 the fermentation may have slowed down so much that there is only a very small amount of CO2 being released; and a single "glub" through an air-lock (every fifteen minutes or even longer) means that fermentation is still in progress, so be patient.

However, if you are certain that the brew has "stuck", for me the best method of getting it going again is:
  1. Raise the temperature by a couple of degrees and wait to see if there is any activity.
  2. If there is no activity after two days then:
    • Rouse the yeast by stirring it violently with a sanitised paddle. (This also aerates the brew.)
    • Add a Yeast Nutrient.
  3. Wait for signs of life.
If nothing happens then add more yeast and wait some more.

Remember that making wine takes a lot longer than making beer because it needs time to ferment all the sugars and clear.

Hope this helps.
 
Don't trust airlock activity as proof fermentation has finished many FV's are not 100% airtight keep taking readings every couple of days and see where it ends.
 

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