On 25 Oct, 22:41, "Bob F" wrote:
"Jethro_uk" wrote in message

news




Hi guys,

making my 4th red wine from a gallon kit (Beaverdale, although others have
been different). This one is a valpolicella. I've tried a Cianti, and a "Vieux
Chateau du Rio".

All of them have stopped fermenting after about 8-9 days, and tasted too
sweet. Following my LHB advice, I've checked with a hydrometer, and the sg is
994 - I was told really less than 990 is right for a drier red.

The demijohns are kept in the kitchen - temperature ranging from 18 to 22
celcius.

I'm puzzled, as is my LHB - In the same period, I've made 4 white wines, which
have come out perfect. Also my beer has been good too.

Is there a trick or secret to red wines. My first ever wine was a red (a
merlot) 5-gallon kit, and that was perfect. But I'm reluctant to buy another
big kit, until I know I can do it right.

I've read about stuck fermentation, but don't want to jump to conclusions ...
the fact this has happened more than once suggests it's me !

thanks in advance

If you don't get the answer here, rec.crafts.winemaking might be a better group.

WHOOPS ! Sorry ... it's just I subscribe to here, since I started with
Beer !