"Steve Lortie" > wrote in message m>...
> I racked it again mainly because I thought the sludge was in there too long.
> I have made maybe 10 kits and never waited more than 2 weeks to get the SG
> below 1. I thought maybe something would go bad.
>
> What is the point of racking if you are bringing the sediment over as well?
> Why rack or transfer at all?
>

Precisely, there is no good reason for racking (as in removing
sediment) at that stage in fermentation. As I understand, this is an
artificial step introduced by kit makers. I guess you have to move the
wine from primary to a carboy to prevent oxygen exposure, so that
reason is valid, but you should move everything, including the
sediment. I learned the hard way, having several stuck fermentations
because I was leaving sediment in the primary. Now I'm moving the
sediment, and everything works well.

The only exception to moving the sediment is if you're getting
hydrigen sulfide smell (rotten eggs) from the ferment.

> I don't quite get the process for restarting the ferment. Could you give
> more detail.
>

Hydrate the yeast in warm water (35-40 C) for 15-30 mins.
Add 1 cup grate juice (can be table grape) + 1 cup water.
Add yeast nutrient.
Wait until ferments actively.
Add 2 cups of stuck must.
Wait until ferments actively.
Add 1L stuck must.
Wait...
Add 2L stuck must
etc.

- so you're doubling the added amount in each step, let it catch up
and continue. This shouldn't take days, generally each stage should be
several hours because you don't want your stuck must to be exposed to
air for no longer than necessary. The idea is that the yeast
progressively gets accustomed to the low sugar anf high alcohol levels
in the stuck must.

Good luck,

Pp


> Thx, Steve
>