On Nov 23, 3:46 pm, chrismears > wrote:
> 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

Well, first make sure it's warm enough, most yeasts work better from
20 to 30C. Just adding yeast to a stuck fermentation usually ends up
in more wasted yeast. You are better off building a starter and
feeding it into the batch a bit at a time (pull off some of the batch
and add it to the starter, not the other way around).

Joe.