Ray,
I have noticed over the past couple of years, that some of the frozen
concentrates do get stuck and don't ferment to dry. Why, I don't know, but
I have not had a stuck ferment when I have added yeast nutrient to the batch
before adding the yeast. I'm not familiar with Jack's recipe, so does it
call for yeast nutrient?
Darlene

"Ray Calvert" > wrote in message
news
> Okay, a follow up to some posts I have made over the last few months.
>
> Back in February I started a 2.5 gal batch of Welch's Frozen Concord and a
> batch of the Niagra. I used the recipe on Jack's site for both. I
> started each at SG = 1.085. After 5 days I racked each. The Niagra
> continued fine. The Concord bubbled for a few days and stopped. I let it
> sit for a week or so and checked it . It was at 1.030, right where it was
> when I racked it. I repitched it. Nothing. I had a batch of mustang that
> needed racking into secondary so I added a pint of the lease and let it go
> for 3 weeks. Nothing.
>
> In the mean time I had started a batch of Welch's frozen Grape/Raspberry.
> It did the same thing and stuck at 1.030.
>
> The Niagara finished out fine, cleared and was a very nice wine.
>
> I needed to rack my cherry out of secondary to bulk age so I just racked
> both the two stuch lines onto the gal or so racked both of the two stuck
> wines onto the cherry sedement and stired them up good. After two weeks,
> nothing. The SG was down to about 1.020 thanks to adding all the dry
> finished lease.
>
> At this point I gave up. I racked it to a 5 gal carboy and set it asside
> to clear. I figured that I would just have some sweet, low alcohol wine.
> That was months ago. This weekend I figured I should rack off any
> sedement. When I checked it, I saw a bubble. I watched it and low and
> behold the airlock is bubbling at about 1 bubble a min. It is finally
> fermenting.
>
> I have no idea when it started, how long it has been going, or how much
> longer it will go. I did not even check the SG, just left it alone. I
> will check it in two weeks when I get back from vacation. In 25+ years of
> wine making this is the longest ferment I have ever had. One thing is for
> sure. If I like the results, I will never be able to duplicate it.
>
> In previous posts I have made some comments about the Welch's Concord
> sticking. Well, I am not sure now. Oh ... The Niagara is almost gone. A
> very nice white wine. Better than most of the Kit Whites I have made.
>
> Ray
>
>