Hey guys! I'm a longtime brewer, but new winemaker (other than meads). I
currently have a saignée of cabernet sauvingnon and cabernet franc (about
4/5 of the former, 1/5 of the latter) that is hopelessly stuck.

Started off with 5 Campden tablets and the appropriate amount of Fermax for
the 5 gallons, let it rest 24 hours, then pitched a couple packets of
rehydrated Lalvin D47. Started fermenting like gangbusters...went from 20°
Brix to 6° in a matter of 4 or 5 days, then stuck. Didn't move in Brix or
bubbles in the airlock for a few days. So, I added a bit of yeast
energizer...nada. Added more yeast nutrient...nada. Added another packet of
D47...nada. So, did a starter of Premier Cuvée, which was roaring when
pitched. Fermentation seemed to restart but again stuck at 6° Brix (I added
about a quarter of a cup of sugar to the 700cc starter). Any thoughts? Temps
have been anywhere from 66°-72°F.

--
ACEY