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Hydrologic Outlook issued February 11 at 6:14PM PST until February 13 at 10:00AM PST by NWS

...WARM, RAINY, AND WINDY CONDITIONS WILL LEAD TO STREAM RISES... A MORE UNSETTLED WEATHER PATTERN ARRIVES THIS WEEKEND BRINGING RAINS AND WARM TEMPERATURES. MELTING MID AND LOW ELEVATION SNOW, IN COMBINATION WITH THE RAINS, WILL LEAD TO RISES ON MANY OF THE AREA`S STREAMS. MONDAY AND TUESDAY ARE FORECAST TO BRING EVEN WARMER TEMPERATURES ALONG WITH WARM WINDS WHICH WILL INCREASE THE

Tonight

Lo34° Rain then Chance Rain

Friday

Hi44° Chance Rain

Friday Night

Lo33° Slight Chance Rain

Saturday

Hi46° Increasing Clouds

Saturday Night

Lo34° Chance Rain

Sunday

Hi46° Chance Rain

Sunday Night

Lo39° Chance Rain

Washington's Birthday

Hi55° Mostly Cloudy

Monday Night

Lo39° Slight Chance Rain

Tuesday

Hi51° Slight Chance Rain

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?