hi chris & welcome... can you tell us please: what was yr starting SG &
what yeast did you use? did you taking any other readings like TA or pH?
also what else besides apples is in the 3 gals you've got going? You can
always pitch more yeast...but that could just stall too. More info will
allow your question to be answered more thoroughly. regards, bob


"chrismears" > wrote in message
...
> Hi. Here I go with my first post to this group. I've enjoyed
> following it for some time from the side lines.
>
> Here's my question...
>
> I am making about 3 gallons of an apple wine that I started with some
> lovely fresh apples. All was going exceedingly well until this week
> all seems to have stopped. I have been watching the batch carefully
> and there is definitely nothing going on inside that carboy. The
> spec.gravity has stopped at 1025, so it's not quite ready to finish
> just yet.
>
> I have done some reading about re-starting the fermentation process,
> what I wanted was some opinions on what might be going on. I also
> want to be bold and just outright ask "What WOULD happen if I just
> added more yeast to the batch, obviously there is still sugar to feed
> the yeast, etc?"
>
> I realize this is my ignorance showing and I appreciate what guidance
> can be offered in return.
>
> Cheers, thanks.
>
> Chris Mears
> Charlottetown, PEI, Canada