I am making a batch of plum dessert wine, using Jack Keller´s recipe number two here: http://winemaking.jackkeller.net/reques12.asp
The recipe calls for additions of sugar in three stages, once in primary and then twice with rackings in between. The primary fermentation went well, and after racking into secondary (and adding sugar) the fermentation kept going, if slowly. After I rácked it and added the final amount of sugar the fermentation ceased. Unfortunately I didn't take any hydrometer readings in the primary or the "first secondary", but now the SG is 1.110.
At first I waited about a week for the fermentation to restart, and when it didn´t I (in an ever so slight panic) pitched a packet of Lalvin K1-V1116. Now, three days after the re-pitching there are still no signs of fermentation, and the SG hasn´t changed. I have put the carboy in a warm place, aerated the must twice daily, and added a pinch of yeast nutrient.
When I aerate the must there is a build up of foam, and a "fizzing" sound coming from the must, but this quickly subsides.
Any thoughts on what I am to do, am I simply being impatient here?
The recipe calls for additions of sugar in three stages, once in primary and then twice with rackings in between. The primary fermentation went well, and after racking into secondary (and adding sugar) the fermentation kept going, if slowly. After I rácked it and added the final amount of sugar the fermentation ceased. Unfortunately I didn't take any hydrometer readings in the primary or the "first secondary", but now the SG is 1.110.
At first I waited about a week for the fermentation to restart, and when it didn´t I (in an ever so slight panic) pitched a packet of Lalvin K1-V1116. Now, three days after the re-pitching there are still no signs of fermentation, and the SG hasn´t changed. I have put the carboy in a warm place, aerated the must twice daily, and added a pinch of yeast nutrient.
When I aerate the must there is a build up of foam, and a "fizzing" sound coming from the must, but this quickly subsides.
Any thoughts on what I am to do, am I simply being impatient here?