On 26 Oct, 20:06, "Rodders" > wrote:
> "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.

Hmmm,

time to install that min/max thermometer then ......