"chrismears" wrote in message
...
On Nov 23, 7:13 pm, "bobdrob" wrote:
hi chris & welcome... can you tell us please: what was yr starting SG
&
what yeast did you use? did you taking any other readings like TA or pH?
also what else besides apples is in the 3 gals you've got going? You can
always pitch more yeast...but that could just stall too. More info will
allow your question to be answered more thoroughly. regards, bob

Hi. The recipe is just a basic apples+water+sugar+yeast (+nutrient,
campden, etc). I didn't take any extra readings when I put this one
together, but the initial SG was at 1100. The batch is about a month
and a half old and has been a very slow product so far - the slow bit
I'm not at all worried with. It's being kept in my pantry, so it is
at about room temperature all the time.
Cheers
Chris

Uhhhm, if the original SG was 1.110, then your in the potential alky-hol
range of 20+ % , or as we like to refer to it, knockout juice! my cohorts &
i 've been making KO-J for a couple of years.Being in that range suggests
that yr yeasties gave it their all then gave up the ghost; if you're in that
range, restarting the yeast is an option that will involve propagating a
large, more alcohol tolerant batch to pitch & will take a few days to
accomplish. Alternatively, have you tasted it yet? If your culture partyed
itself into yeast-oblivion @ 20% potential alcohol, try it; it may have a
pleasant sweetness to it before it sends you down tipsy street. If this is
the case, fret no more- let it sit to clarify racking as usual, etc. We've
bottled 4 batches of incompletely fermented KO-J w/o a bottlebomb to date.
If that makes you nervous, then hit it w/ some potassium sorbate before
bottling. If you want to ferment to dryness, then start your yeast in about
a quart of non-sorbated juice. Once it gets going, add a cup of yr stuck
wine, let it culture & keep adding stuck winein 1-2 cup increments until you
get a vigorous & thriving gallon of yeast . Then pitch that... I like lalvin
1118 in KO-J settings. HTH