I have 200 litres of stuck fermented wine with a specific gravity at
SG1010. I have started a new "must" of 23 litres and have slowly added
50 litres of the stuck wine and is fermenting beautifully. How much
more can I add to the 23 litres of must?

"cono" > wrote in message
om...
> I have 200 litres of stuck fermented wine with a specific gravity at
> SG1010. I have started a new "must" of 23 litres and have slowly added
> 50 litres of the stuck wine and is fermenting beautifully. How much
> more can I add to the 23 litres of must?

Theoretically, you should be able to add _all_ of it. Did the first must
stick off-dry because of high initial Brix, insufficient nutrient, wrong
yeast strain, insufficient oxygen, cold temperature, too much sulfite or ???
Have you done anything to mitigate that situation in the new batch?

Tom S

"Tom S" > wrote in message m>...
> "cono" > wrote in message
> om...
> > I have 200 litres of stuck fermented wine with a specific gravity at
> > SG1010. I have started a new "must" of 23 litres and have slowly added
> > 50 litres of the stuck wine and is fermenting beautifully. How much
> > more can I add to the 23 litres of must?
>
> Theoretically, you should be able to add _all_ of it. Did the first must
> stick off-dry because of high initial Brix, insufficient nutrient, wrong
> yeast strain, insufficient oxygen, cold temperature, too much sulfite or ???
> Have you done anything to mitigate that situation in the new batch?
>
> Tom S

Thanks Tom, for replying to my message. I have done something
different to mitigate the situation to prevent a stuck wine once
again. Since I made my wine with California grapes (70% Merlot, 30%
Sangiovese), I did not think that the wild yeast would not be enough
to ferment the whole batch. I bought some Merlot must and am
fermenting it with Lalvin EC-1118, at this stage, the wine is
fermenting beautifully. I will keep you posted if it reaches

"cono" > wrote in message
om...
> I bought some Merlot must and am
> fermenting it with Lalvin EC-1118, at this stage, the wine is
> fermenting beautifully.

You should _definitely_ be able to get all the stuck wine going with that!
EC-1118 is _very_ vigorous and alcohol tolerant. Don't add any sulfite
until the wine is _completely_ finished fermenting.

Tom S