I think I'm stuck. I have a syrah that started at 29+ brix that stopped just above 0. I'm guessing that since it's pressed and nutrient-deficient, my odds of getting it restarted are pretty slim.
I've had thoughts of hitting it with a jumbo starter and lots of additives (DAP, fermaid, etc), but thought I'd get a second opinion.
That's not stuck, that's finished, i.e., that's about as much as the typical red wine yeast can take it if you start with such a high sugar level. You might try the restart method with something like EC1118, but even that will have a hard time at this point.
What about turning this into a port style wine?
Pp
Yes, you have probably maxed out your yeast. It is going to be very potent as it is. You can enjoy it slightly sweet or you can try restarting it with some Champaign yeast which will probably finish off the sugar and turn it into absolute rocket fuel. It is up to you.
Ray
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