On Nov 25, 1:41*pm, JG > wrote:
> On Nov 25, 10:36 am, "Paul E. Lehmann"
>
>
>
>
>
> > wrote:
> > JG wrote:
> > > 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
>
> > Some wines are just like that and can't really be explained.
> > I have 6 gallons of Vidal Blanc that was started in September along with my
> > other whites and it is just now finishing fermentation. *The rest have long
> > since finished. *What is the temperature where it is located? *I have a
> > basement and in the fall when the temperature drops down in the 60's the
> > fermentations take longer to finish.
>
> > --
> > To reply via email, remove the obvious
> > Paul
>
> Hi Paul,
> Yes, the wine is in a rather cool garage (definitely low 60's) and as
> such I've been trying to warm it up to help things along. *I'll keep
> trying to get the temp a little warmer in there in hopes of getting
> this sucker finished. *In your opinion, should I just practice
> restraint and wait it out? *Like I said, the wine seems fine aside
> from being slightly sweet. *No bad odors or tastes.
>
> Thanks!
>
> JG- Hide quoted text -
>
> - Show quoted text -
Stir it too, that seems to help. I swirl carboys that aren't done and
for whatever reason stirring seems to get them going better. I have a
Vermentino and Verdichio that are still around 1% but are still
dropping slowly, the wine is at 60F. Warmer is more effective if
possible.
Joe