JG wrote:

> On Nov 25, 9:50 am, "Paul E. Lehmann"
> > wrote:
>> JG wrote:
>> > Hey gang,
>> > I have a chardonnay that refuses to finish primary fermentation. The
>> > first signs of primary ferm. started about 6.5 weeks ago. I have 3
>> > vessels and two are at 1 Brix and one is at 1.5 brix. I pitched
>> > EC-1118 at 2 brix 3.5 weeks ago and warmed it and it seems to have done
>> > some
>> > good but I expected it to be done by now. Last night, I put in a very
>> > small amount of superfood thinking the yeast were nutrient starved at
>> > the end of the fermentation. Here are my questions:
>>
>> > 1. I see bubbles coming to the top but there is no foam to speak of.
>> > Is it possible to complete MLF and have an off dry wine? I suppose it
>> > is since they are independent processes but I am wondering if I am
>> > seeing MLF bubbles and not Primary Ferm bubbles.
>>
>> > 2. I've read about stuck fermentations at <= 1 Brix and am wondering
>> > if what I have done will be enough to mercifully finish this
>> > fermentation soon.
>>
>> > The good news is there is still bubble activity but I am worried it is
>> > MLF since it is taking so long to finish. There are no off odors or
>> > colors and I've got the vessels topped up. The wine tastes fine and is
>> > a bit fizzy so I think it can be salvaged but I'd feel better if it
>> > finished soon.
>>
>> > Any advice is appreciated!
>>
>> > Thanks!
>> > Joe
>>
>> Joe, IMHO, measuring brix post start of fermentation is useless and gives
>> misleading information. After fermentation commences, use your
>> hydrometer
>> and the SG to monitor progress of your ferment. What is the SG of your
>> wine now.
>>
>> Without knowing more about your wine, my guess is that it is undergoing
>> ML. --
>> To reply via email, remove the obvious
>> Paul
>
> Thanks Paul. I did use a hydrometer rather than a refractometer to
> measure, just didn't record the SG. So a little converter tells me
> that my SG is somewhere around 1.004 and 1.006. The wine definitely
> has a sweet taste.
>
> Thanks!
>
> JG

Some wines are just like that and can't really be explained.
I have 6 gallons of Vidal Blanc that was started in September along with my
other whites and it is just now finishing fermentation. The rest have long
since finished. What is the temperature where it is located? I have a
basement and in the fall when the temperature drops down in the 60's the
fermentations take longer to finish.

--
To reply via email, remove the obvious
Paul