I started my first two batches of wine this past weekend using Jack Kellers Frozen Strawberry wine recipe.
I did one batch on Friday night with Welch's 100% Niagara Juice concentrate and Redstar Cote de Blancs yeast as the recipe called for. This batch fermented quite vigorously at first and continues to ferment fine. Tonight I will remove the strawberries and transfer to secondary.
The other batch I started Saturday. I decided to try this one with Welch's 100% Concord Juice and due to different stocks at brew stores ended up with Lalvin 1122 yeast which the clerk said was pretty much the same thing or at least for fruit wines. This batch started fermenting pretty strong, although not as strong as the other batch, then dropped off quite a bit after a couple days. On Wednesday it seemed stuck but yesterday when I went to stir it it was apparent that all fermentation had stopped as there were no bubbles or foam in the must or on the surface. I added a couple of pinches of yeast nutrient hoping to get it going again but when I checked this morning there was no activity.
I've read that an airlock is unneccesary in this initial fermentation, but as a precaution agaist insects I went ahead and put an airlock on each fermentor. I figured that the daily stiring would give the neccesary oxygen that I've read the yeast need.
Being my first batches and the fact that the recipe didnt call for checking SG I didnt bother taking readings. The fermentors have been at a temp. of approx 70-75 F.
Is the second batch stuck, or is it just done? Should I do something to get it going again? If so what?
Thanks for any input in advance... Matt