I started some grape juice wine on 5/1/06. The yeast was lalvin 1122 wetted on 5/2/06. Starting S.G. was 1.125. Yes, were trying for a Mad Dog 20/20 style wine. We racked to a glass carboy on 5/8 and S.G. was 1.047. Now we just racked tonight(6/8) and the S.G. is only 1.042! Is this stuck or what? Should we wet some more 1122 and try to jump start this? or let it go another month? This is only a gallon, but I would rather save than start over.
Brian
You already have roughly 10% ABV and 1122 is only capable of roughly
14%. I would use K1V or EC1118 to restart it, they can go to 18%. Next time figure out how much sugar you want eventually but start out at 1.090; when it's almost done, add more sugar (or concentrate, whatever); let it ferment, do it again and so on; feed it slowly.I wouldn't have done that first rack, you probably threw out a lot of good yeast and nutrient. Just a guess, I never make high alcohol wines. I will be probably be making a sherry this year so will know more then...
Joe
Bulletsnbra> I started some grape juice wine on 5/1/06. The yeast was lalvin 1122 wetted
Brian:
WHat's the temperature where the wine is?
Steve
In a house without A/C... The windows are allways open so the house temp varies from 70 to 90 right now. usually on the high side of this range most of the day. The carboy is not in direct sunlight and only sees the most light the latter part of the day, ie west side of house. I could chill it in my Sub Zero wine cooler, but the max temp in there is 65 degrees.
Brian
Brian:
I was actually wondering if it was too cold, and the yeast was dormant.
However now that you mention temp in the 90s, perhaps the yeast got too hot and died. My notes (from Jack Keller's site) show a temperature range for 1122 of 60-85F.
So maybe get some more, create a starter, and keep the temp lower.
Steve
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