Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes.

LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 24-11-2004, 02:28 AM
Posts: n/a
Default stuck ferment

I think I'm stuck. I have a syrah that started at 29+ brix that
stopped just above 0. I'm guessing that since it's pressed and
nutrient-deficient, my odds of getting it restarted are pretty slim.

I've had thoughts of hitting it with a jumbo starter and lots of
additives (DAP, fermaid, etc), but thought I'd get a second opinion.

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

Similar Threads
Thread Thread Starter Forum Replies Last Post
how long between double-ups on a stuck ferment repair? snpm Winemaking 5 16-11-2006 09:28 PM
ferment stuck solid...seeking advice suggestions snpm Winemaking 6 02-11-2006 11:54 PM
ferment dry? k-dawg Winemaking 2 02-02-2006 10:52 AM
Stuck Ferment: Melomel Pavel314 Winemaking 2 23-03-2004 12:31 PM
Pre-Ferment? Brian Mailman Sourdough 2 07-12-2003 06:14 PM

All times are GMT +1. The time now is 01:02 PM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright 2004-2022
The comments are property of their posters.

About Us

"It's about Food and drink"


Copyright © 2017