Slow Fermentation
 

I have made some wine using Jack recipe's using bottled Welches juice.
But after 2 months the AC is stopped at 6%.
This is the 3rd batch and each one started at 17% and dropped to 11%
which resulted in only 6% AC.

It will bubble for about a month then stop.
When it stops bubbling is it done with the conversion of sugar, or is
it still working.

For this last batch I introduced another yeast starter at 2 months to
see if i could get it going again.

I started out using 4 cups of sugar per gallon, but have sinced
lowered it 3 cups.

ANY help would be great

Slow Fermentation
 

17% is too much.. the yeast chew away and then they don't have enough yeast
nutrients to finish the job, and the wine gets stuck.

You either need a high-grade 18% turbo yeast with nutrients to ferment
something that thin and high alcohol, or you need to drop your levels down
to something more reasonable like 12%. A store bought juice will already be
more deficient in nutrient and thinner than an ordinary wine, and even at
12%, it could be a bit harder to ferment. Kit wines are specifically
designed and chemically balanced to ferment really well. This isn't the
case with store bought juice.

Turbo yeasts can be found in NA in places like www.brewhaus.com or
www.brewhaus.ca

LG

>I have made some wine using Jack recipe's using bottled Welches juice.
>But after 2 months the AC is stopped at 6%.
>This is the 3rd batch and each one started at 17% and dropped to 11%
>which resulted in only 6% AC.
>
>It will bubble for about a month then stop.
>When it stops bubbling is it done with the conversion of sugar, or is
>it still working.
>
>For this last batch I introduced another yeast starter at 2 months to
>see if i could get it going again.
>
>I started out using 4 cups of sugar per gallon, but have sinced
>lowered it 3 cups.
>
>ANY help would be great