My Cabernet has been sitting in a keg since the pressing since October.

I took a taste today and it has a hint of sweetness.

The gravity reads 1.000 on the line.
My other wines read .995

Is there anything I can do now?

"fishhead" wrote in message
...
My Cabernet has been sitting in a keg since the pressing since October.

I took a taste today and it has a hint of sweetness.

The gravity reads 1.000 on the line.
My other wines read .995

Is there anything I can do now?

Hi

If your own experience tells you that this wine should have finished at
0.995, go with that number. You have about 5 gravity points worth of
sugar remaining in that wine. Get out your triple scale hydrometer and
look at the 1.005 line. The brix gives you an estimate of the residual
sugar and the PA gives you an estimate of how much alcohol_didn't_
get made. Subtract that number from your original PA to determine
how much alcohol is presently in that wine.

Whether you will be able to restart the ferment depends on how much
alcohol is already present. Up to about 15% there is a pretty fair chance.
Above 15% your chances rapidly decline. Use a yeast with a high
alcohol tolerance and a good "finishing" characteristic. (ie pdm,
P. Cuvee, 1118, etc). Use a slow, methodical "doubling" procedure.
The higher the alcohol, the more time you should allow between
additions to allow the yeast to get used to the alcohol. HTH

Frederick

"fishhead" wrote in message
...
My Cabernet has been sitting in a keg since the pressing since October.

I took a taste today and it has a hint of sweetness.

The gravity reads 1.000 on the line.
My other wines read .995

Is there anything I can do now?

Hi

If your own experience tells you that this wine should have finished at
0.995, go with that number. You have about 5 gravity points worth of
sugar remaining in that wine. Get out your triple scale hydrometer and
look at the 1.005 line. The brix gives you an estimate of the residual
sugar and the PA gives you an estimate of how much alcohol_didn't_
get made. Subtract that number from your original PA to determine
how much alcohol is presently in that wine.

Whether you will be able to restart the ferment depends on how much
alcohol is already present. Up to about 15% there is a pretty fair chance.
Above 15% your chances rapidly decline. Use a yeast with a high
alcohol tolerance and a good "finishing" characteristic. (ie pdm,
P. Cuvee, 1118, etc). Use a slow, methodical "doubling" procedure.
The higher the alcohol, the more time you should allow between
additions to allow the yeast to get used to the alcohol. HTH

Frederick

So I can add yeast now??

It won't be bad?

I will have to make a starter from some aggressive yeast..

Then slowly add the actual wine to the starter vial to build it up?
thanks!!!

So I can add yeast now??

It won't be bad?

I will have to make a starter from some aggressive yeast..

Then slowly add the actual wine to the starter vial to build it up?
thanks!!!

So I can add yeast now??

It won't be bad?

I will have to make a starter from some aggressive yeast..

Then slowly add the actual wine to the starter vial to build it up?
thanks!!!