stuck wine

Theoretically, you should be able to add _all_ of it. Did the first must stick off-dry because of high initial Brix, insufficient nutrient, wrong yeast strain, insufficient oxygen, cold temperature, too much sulfite or ??? Have you done anything to mitigate that situation in the new batch?

Tom S

Thanks Tom, for replying to my message. I have done something different to mitigate the situation to prevent a stuck wine once again. Since I made my wine with California grapes (70% Merlot, 30% Sangiovese), I did not think that the wild yeast would not be enough to ferment the whole batch. I bought some Merlot must and am fermenting it with Lalvin EC-1118, at this stage, the wine is fermenting beautifully. I will keep you posted if it reaches

You should _definitely_ be able to get all the stuck wine going with that! EC-1118 is _very_ vigorous and alcohol tolerant. Don't add any sulfite until the wine is _completely_ finished fermenting.

Tom S