On Nov 24, 11:36 am, "bobdrob" wrote:
"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 &

Bobdrob, you might want to recheck your SG table. 1.100 SG is only
going to give you 13.4% alcohol, and 1.110 is 14.9%.

Chris, I had a stuck fermentation with some Peach I did a couple years
back. What I did to get it going was to prepare a new starter using
apple juice. Once that was going strong I add small amounts of the
stuck juice to this starter over the next three days until I had added
in the all the juice from the stuck fermentation. For the stuck
fermentation I used yeast that is good for restarting a stuck
fermentation. Options are Red Star Premier Curvee, Lalvin 43, Lalvin
EC-1118, Lalvin K1-V1116, etc. There are more listed at
http://winemaking.jackkeller.net/strains.asp. Also add some yeast
energizer per package directions to ensure a strong starter. If you
use dry yeast make sure to re-hydrate it properly before addiing it to
your starter.

Here are some other links you might find useful:
http://www.yobrew.co.uk/stuck.php
http://www.grapestompers.com/article...rmentation.htm

Good Luck,
Steve