I have one of those Vinters Reserve extract kits, it's a Chardonnay.

It was in the primary for about 2 weeks, then I did the secondary part
on 1/11. The OG was 1.075. It's been stuck at 1.000 since 1/11 when I
secondaried it. Last Sunday, I even added another packet of dry
yeast, and in five days nothing has happened.

I primaried at about 67 degrees. Then dropped the temp to about 62 so
I could ferment a beer. Maybe the cooler temp dropped the yeast out.
However, the temp has been 68 since the past two weeks.

Any suggestions? Should I just proceed to the next step? Thank you!

On Feb 8, 5:17*pm, the phelper
wrote:
I have one of those Vinters Reserve extract kits, it's a Chardonnay.

It was in the primary for about 2 weeks, then I did the secondary part
on 1/11. The OG was 1.075. *It's been stuck at 1.000 since 1/11 when I
secondaried it. * Last Sunday, I even added another packet of dry
yeast, and in five days nothing has happened.

I primaried at about 67 degrees. *Then dropped the temp to about 62 so
I could ferment a beer. *Maybe the cooler temp dropped the yeast out.
However, the temp has been 68 since the past two weeks.

Any suggestions? * Should I just proceed to the next step? *Thank you!

I would not consider 1.000 finished; if it doesn't taste sweet to you
I guess you could add the stabilizer they supply which should keep it
from refermenting.

Personally, I would warm it to around 75F and build a starter if that
didn't get it restarted. Sprinkling yeast on a higher alcohol wine is
probably never going to work; you have cooler temperature and an
alcohol over 10% V/V now, plus your nutrients would be less than
initially. I never sprinkle yeast; it's only a 15 minute job to
hydrate it properly.

Joe

The VR kits generally come with Premier Cuvee yeast, which is a pretty
reliable all-purpose yeast. But temperatures down near 60F might have
stalled fermentation prior to completion. I second the recommendation
to warm the kit up to 75F or so (use a brew-belt or two if necessary),
and re-pitch a yeast starter. The "sprinkle and walk away" technique
for adding yeast works pretty well to start fermentation -- I've used
it with kits and really had no problems. But for something like this,
where the yeast has run into a problem and the fermentation conditions
are less than ideal (because of the existing alcohol level), you want
to give the new yeast all the advantages you can. Acclimating the new
yeast gradually to the kit environment by using a starter (along with
warmer temps) gives them that advantage .

If that doesn't work, but the wine tastes OK (not too sweet), then
plan B would be to add the clarifiers, sorbate, etc., let the wine
settle, and bottle it.

Doug

On Feb 11, 11:45*am, Doug wrote:
The VR kits generally come with Premier Cuvee yeast, which is a pretty
reliable all-purpose yeast. *But temperatures down near 60F might have
stalled fermentation prior to completion. *I second the recommendation
to warm the kit up to 75F or so (use a brew-belt or two if necessary),
and re-pitch a yeast starter. *The "sprinkle and walk away" technique
for adding yeast works pretty well to start fermentation -- I've used
it with kits and really had no problems. *But for something like this,
where the yeast has run into a problem and the fermentation conditions
are less than ideal (because of the existing alcohol level), you want
to give the new yeast all the advantages you can. *Acclimating the new
yeast gradually to the kit environment by using a starter (along with
warmer temps) gives them that advantage .

If that doesn't work, but the wine tastes OK (not too sweet), then
plan B would be to add the clarifiers, sorbate, etc., let the wine
settle, and bottle it.

Doug

On a slightly related note, I spent this last saturday readying a new
batch of cabernet sauvignon (from concentrate). I followed the "Yeast
Starter" methodology outlined in http://winemaking.jackkeller.net/yeast.asp
and used my my new brew belt.

It worked FANTASTICALLY.

After starting the yeast at 10am, I combined the yeast and juice at
10pm that night. By the next morning, my basement smelled of yeast,
and I have a VERY active fermentation process vigiorously underway.

Having spent 12 hours making the starter, i think it was well worth
it, and will do it again.

Just my 2 cents.

Temp is very important. There is a reason to keep temp at a certain temp.
Primary one is to keep the yeast "comfortable" happy.
I would bring it back up to "room" temp or as close to 70 you can. Then
watch it restart.
Tom

Home of the
MOON RIVER BREWERY
and
DELANCO VINEYARDS


"the phelper" wrote in message
...
I have one of those Vinters Reserve extract kits, it's a Chardonnay.

It was in the primary for about 2 weeks, then I did the secondary part
on 1/11. The OG was 1.075. It's been stuck at 1.000 since 1/11 when I
secondaried it. Last Sunday, I even added another packet of dry
yeast, and in five days nothing has happened.

I primaried at about 67 degrees. Then dropped the temp to about 62 so
I could ferment a beer. Maybe the cooler temp dropped the yeast out.
However, the temp has been 68 since the past two weeks.

Any suggestions? Should I just proceed to the next step? Thank you!