Cabernet gravity 1.000

Hi

If your own experience tells you that this wine should have finished at

0.995, go with that number. You have about 5 gravity points worth of sugar remaining in that wine. Get out your triple scale hydrometer and look at the 1.005 line. The brix gives you an estimate of the residual sugar and the PA gives you an estimate of how much alcohol_didn't_ get made. Subtract that number from your original PA to determine how much alcohol is presently in that wine.

Whether you will be able to restart the ferment depends on how much alcohol is already present. Up to about 15% there is a pretty fair chance. Above 15% your chances rapidly decline. Use a yeast with a high alcohol tolerance and a good "finishing" characteristic. (ie pdm, P. Cuvee, 1118, etc). Use a slow, methodical "doubling" procedure. The higher the alcohol, the more time you should allow between additions to allow the yeast to get used to the alcohol. HTH

Frederick

So I can add yeast now??

It won't be bad?

I will have to make a starter from some aggressive yeast..

Then slowly add the actual wine to the starter vial to build it up? thanks!!!

So I can add yeast now??

It won't be bad?

I will have to make a starter from some aggressive yeast..

Then slowly add the actual wine to the starter vial to build it up? thanks!!!