On Nov 25, 9:50 am, "Paul E. Lehmann"
> wrote:
> JG wrote:
> > Hey gang,
> > I have a chardonnay that refuses to finish primary fermentation. The
> > first signs of primary ferm. started about 6.5 weeks ago. I have 3
> > vessels and two are at 1 Brix and one is at 1.5 brix. I pitched EC-1118
> > at 2 brix 3.5 weeks ago and warmed it and it seems to have done some
> > good but I expected it to be done by now. Last night, I put in a very
> > small amount of superfood thinking the yeast were nutrient starved at
> > the end of the fermentation. Here are my questions:
>
> > 1. I see bubbles coming to the top but there is no foam to speak of.
> > Is it possible to complete MLF and have an off dry wine? I suppose it
> > is since they are independent processes but I am wondering if I am
> > seeing MLF bubbles and not Primary Ferm bubbles.
>
> > 2. I've read about stuck fermentations at <= 1 Brix and am wondering if
> > what I have done will be enough to mercifully finish this fermentation
> > soon.
>
> > The good news is there is still bubble activity but I am worried it is
> > MLF since it is taking so long to finish. There are no off odors or
> > colors and I've got the vessels topped up. The wine tastes fine and is
> > a bit fizzy so I think it can be salvaged but I'd feel better if it
> > finished soon.
>
> > Any advice is appreciated!
>
> > Thanks!
> > Joe
>
> Joe, IMHO, measuring brix post start of fermentation is useless and gives
> misleading information. After fermentation commences, use your hydrometer
> and the SG to monitor progress of your ferment. What is the SG of your
> wine now.
>
> Without knowing more about your wine, my guess is that it is undergoing ML.
> --
> To reply via email, remove the obvious
> Paul

Thanks Paul. I did use a hydrometer rather than a refractometer to
measure, just didn't record the SG. So a little converter tells me
that my SG is somewhere around 1.004 and 1.006. The wine definitely
has a sweet taste.

Thanks!

JG