"Jethro" > wrote in message
ups.com...
> On 25 Oct, 22:41, "Bob F" > wrote:
>> "Jethro_uk" > wrote in message
>>
>> news >>
>>
>>
>>
>>
>> > Hi guys,
>>
>> > making my 4th red wine from a gallon kit (Beaverdale, although others
>> > have
>> > been different). This one is a valpolicella. I've tried a Cianti, and a
>> > "Vieux
>> > Chateau du Rio".
>>
>> > All of them have stopped fermenting after about 8-9 days, and tasted
>> > too
>> > sweet. Following my LHB advice, I've checked with a hydrometer, and the
>> > sg is
>> > 994 - I was told really less than 990 is right for a drier red.
>>
>> > The demijohns are kept in the kitchen - temperature ranging from 18 to
>> > 22
>> > celcius.
>>
>> > I'm puzzled, as is my LHB - In the same period, I've made 4 white
>> > wines, which
>> > have come out perfect. Also my beer has been good too.
>>
>> > Is there a trick or secret to red wines. My first ever wine was a red
>> > (a
>> > merlot) 5-gallon kit, and that was perfect. But I'm reluctant to buy
>> > another
>> > big kit, until I know I can do it right.
>>
>> > I've read about stuck fermentation, but don't want to jump to
>> > conclusions ...
>> > the fact this has happened more than once suggests it's me !
>>
>> > thanks in advance
>>
>> If you don't get the answer here, rec.crafts.winemaking might be a better
>> group.
>

Hi, I am just about to bottle 3 demijohns of Beaverdale so I know it fairly
well. The only thing I see is that the instructions ask that you do not let
the room temp drop below 20 degrees. If you are 100 per cent sure it has
stopped fermenting I would try a restart to kick it off again and watch the
room temp.

Rodders.