I believe my fermentation is stuck on my blueberry wine. This is my first time doing this so i’m learning as i go. Yeast is Red Star premier classique. Starting SG was 1.1....SG one month later is 1.02 and not bubbling at all. I did add some yeast energizer and put it on a heating pad tonight so we shall see what that does. Any tips?

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Posted by TastyJibblets

North of I-10

Member since Jun 2018

681 posts

Posted on 2/22/20 at 7:05 am to TexasHand

From your numbers your alcohol content should be around 10-11%. I don’t think your fermentation is stuck, it’s over. Check the alcohol tolerance of your yeast

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Posted by sml71

Run if you hear banjos.

Member since Dec 2005

4474 posts

Posted on 2/22/20 at 7:39 am to TexasHand

Lack of bubbling isn’t necessarily dispositive. I’d give it some more time. I have a batch of cabernet that’s been in primary since mid-November and only last week reached the S.G. I was looking for. Some of them ferment less vigorously than others.

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Posted by wiltznucs

Apollo Beach, FL

Member since Sep 2005

9480 posts

Posted on 2/22/20 at 7:49 am to TexasHand

It’s done. Most healthy fermentations finish in 10-14 days. The energizer/nutrient addition at this point will likely only lead to chemical off flavors and the heating pad may only make it worse by increasing the rate at which it will oxidize.

Best bet is to rack it, and stabilize with sulfites/sorbate. Use finings if you choose to and allow it to clear before bottling.

At that FG it will be on the sweeter side of things. You may find that you enjoy it.

This post was edited on 2/22/20 at 7:52 am

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Posted by TexasHand

Mississippi

Member since Sep 2013

1431 posts

Posted on 2/22/20 at 5:08 pm to TexasHand

thanks!

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