I assume your starting SG was around 1.090 or so and you have advised you're
now at 1.010. I really would not sweat the fact that you're not at 1.050 but
check the SG every 7 days or so (3 in the first and second weeks) to see if
it's progressing lower into the 0.990 territory. 1118 is a very strong yeast
but I feel 9 days is a little too short to look for levels below 1.000, even
with your conditions.

I dunno where you are, but the Centigrade measurements I assume you're
anywhere but the US or work in automotive, science, etc. *grin* My opinion
is that you should lay off the blanket you may not be able to control well.
Move into your home (a bathtub not frequently used, etc.).

IF it does not progress noticeably lower in a few days, make a new batch of
yeast and pitch it. I've never seen any risk in over-inoculating a batch so
maybe just consider it now to allay your fears.


Patrick
> wrote in message
oups.com...
> I'm a newbie working on my fourth batch of kit wine, an amarone-style
> with raisins from Wine Kitz. The last batch of red I did, a merlot,
> ended up slightly sweet, more so than I'd like although I think it was
> within spec for the kit. My work space is fairly cool, and the
> fermentation on that kit never got above 19 C or so, at or slightly
> below the recommended range, so I thought that warmer might help things
> out. Based on things I've read here and heard elsewhere, I got an
> electric blanket and a floating thermometer, and tried to modulate the
> blanket to keep things at the high end, 30-35 C. (I realize now this
> may have been too hot, but it was mostly low 30's.) The yeast is EC
> 1118 (which is supposed to go up to 35 C), starting SG was 1.110. I was
> supposed to rack into secondary at 7 days / SG 1.005, or wait a couple
> days. I finally racked last night at 9 days, SG 1.010. It's not making
> any bubbles, and is still sweet. The next step calls for 3 to 6 weeks
> of secondary. Did I get it too hot and stick my fermentation? Should I
> do something about it? What? And finally, I haven't dealt with the head
> space yet... should I top it with water or wine?
>
> Thanks!
>
> doug.
>