Hi folks,
I'm new to wine making. I have a (red) grapevine, which has produced a good crop this year in the Midlands. So thought I would make some wine. Got the books from the library, followed the directions, I felt pretty well.
The must fermented well in the plastic bucket (SG started at 1.085, after added sugar), after 7 days I put it through a mesh and transferred to a demijohn (SG = 1.026) and put on an airlock. Kept it in the airing cupboard, which seemed nicely warm. But fermentation stopped. SG at 1.025. After 4 days, I tried to restart fermentation by preparing more yeast and adding it to it. But failed.
I'm not sure where to go from here? (From the books, I'm supposed to ferment until the SG is < water.)
Thanks for any help you can give. Sorry if this is a very novice question!
Regards Mike