On Nov 23, 3:46 pm, chrismears wrote:
Hi. Here I go with my first post to this group. I've enjoyed
following it for some time from the side lines.

Here's my question...

I am making about 3 gallons of an apple wine that I started with some
lovely fresh apples. All was going exceedingly well until this week
all seems to have stopped. I have been watching the batch carefully
and there is definitely nothing going on inside that carboy. The
spec.gravity has stopped at 1025, so it's not quite ready to finish
just yet.

I have done some reading about re-starting the fermentation process,
what I wanted was some opinions on what might be going on. I also
want to be bold and just outright ask "What WOULD happen if I just
added more yeast to the batch, obviously there is still sugar to feed
the yeast, etc?"

I realize this is my ignorance showing and I appreciate what guidance
can be offered in return.

Cheers, thanks.

Chris Mears
Charlottetown, PEI, Canada

Well, first make sure it's warm enough, most yeasts work better from
20 to 30C. Just adding yeast to a stuck fermentation usually ends up
in more wasted yeast. You are better off building a starter and
feeding it into the batch a bit at a time (pull off some of the batch
and add it to the starter, not the other way around).

Joe.