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Air Stagnation Advisory issued December 18 at 10:46AM PST until December 19 at 12:00PM PST by NWS

..LIGHT WINDS AND INVERSIONS WILL PERSIST THROUGH MUCH OF THE WORKWEEK. THIS WILL LEAD TOWARD STAGNANT AIR CONDITIONS OVER MUCH OF CENTRAL AND NORTHEAST WASHINGTON. ...AIR STAGNATION ADVISORY REMAINS IN EFFECT UNTIL NOON PST FRIDAY... * AIR QUALITY...LIGHT WINDS AND STABLE CONDITIONS WILL INCREASE

Overnight

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Hi43° Chance Rain

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Lo36° Slight Chc Rain

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Hi42° Partly Sunny

Monday Night

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Hi40° Partly Sunny

Stuck fermentation

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I've been having trouble getting my latest vintage of cabernet sauvignon fully fermented.

Secondary fermentation stopped with about 3 percent unfermented sugar a few months ago. I added heat pads around the three 5-gallon carboys to get fermentation started again. That seemed to work well. My hydrometer tests showed very close to 1.00 specific gravity.

I racked the wine, added oak chips and put the carboys in the cool cellar at the end of December and left it alone to hibernate for the winter.

I took a taste of the cabernet last month while messing with some other wines and was surpised at how sweet it tasted. I took new hydrometer readings and found that there was still a bit of residual sugar in all three carboys.

I started a batch of a high-powered yeast — Red Star Premier Curvee — and added some of that with yeast energizer to all three carboys and brought the heat back up to about 75 degrees. That was about two weeks ago. I removed the heat to return it to 50 degree cellar temperatures last week.

I racked the three carboys again Sunday, took hydrometer readings and tastes. The wines are getting close to where they should be, but there's still some slow fermentation going on and a hint of sweetness, especially in one of the carboys.

I haven't decided at this point whether to add yeast again or let them slowly take care of themselves.

Any suggestions?

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