"Jethro" wrote in message
ups.com...
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.


Hi, I am just about to bottle 3 demijohns of Beaverdale so I know it fairly
well. The only thing I see is that the instructions ask that you do not let
the room temp drop below 20 degrees. If you are 100 per cent sure it has
stopped fermenting I would try a restart to kick it off again and watch the
room temp.

Rodders.