Stuck Fermentation

The VR kits generally come with Premier Cuvee yeast, which is a pretty reliable all-purpose yeast. But temperatures down near 60F might have stalled fermentation prior to completion. I second the recommendation to warm the kit up to 75F or so (use a brew-belt or two if necessary), and re-pitch a yeast starter. The "sprinkle and walk away" technique for adding yeast works pretty well to start fermentation -- I've used it with kits and really had no problems. But for something like this, where the yeast has run into a problem and the fermentation conditions are less than ideal (because of the existing alcohol level), you want to give the new yeast all the advantages you can. Acclimating the new yeast gradually to the kit environment by using a starter (along with warmer temps) gives them that advantage .

If that doesn't work, but the wine tastes OK (not too sweet), then plan B would be to add the clarifiers, sorbate, etc., let the wine settle, and bottle it.

Doug

Temp is very important. There is a reason to keep temp at a certain temp. Primary one is to keep the yeast "comfortable" happy. I would bring it back up to "room" temp or as close to 70 you can. Then watch it restart. Tom

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