STUCK FERMENTATION  

First of all, check your acid level. It should be between 7 - 9%. If not, add some acid blend to get it up to where it should be.

If the acid level and sugar levels are in the range needed, then you have a stuck fermentation. (I hate when this happens). Here's what to do.

EC-1118 yeast (Lalvin) is best yeast to use for this purpose but if you don’t have it, use what you have. Yeast growth will be inhibited if the sulfite level is too high. Hopefully, you haven't overdosed on Potassiam Metabisulfite.

Prepare a Yeast Starter:

1.                  Bring to a boil and let cool to room temperature:      

1 cup orange juice (fresh or prepared frozen) & 2 T. sugar

2.                  Add ½ teaspoon Super Ferment (yeast nutrient)

3.                  Rehydrate the yeast in 1/4 c. warm water by sprinkling the yeast on top and let set 15 min. (no longer).  Stir to dissolve.

4.                  Put the orange juice and rehydrated yeast into a sterilized glass pint jar and stir to mix.  Cover loosely with a cloth.  Stir it occasionally.  The starter should be ready in 12 to 48 hours depending on the type of yeast used.

5.                  Use a 1 or 2 gallon primary type container (small crock or clean food grade plastic tub).  Combine the yeast starter with 1 quart of the stuck wine.  Stir vigorously twice daily until the specific gravity reaches 1.010, then add 1 more quart of wine.   Continue to stir twice daily.  When SPG returns to 1.010, add ½ gallon of wine.  If you have a container large enough, just keep adding more stuck wine. 

The directions I have for this say to use up to 4 gallons of the stuck wine, but I have stopped at 1½ gallons and had success. Use your judgement by how large a container you have to keep the starter going and using a cloth cover.  Once the starter is really working (you’ll be able to tell), then I add it back into the carboy of stuck wine and continue to ferment dry (use an airlock once it is back in the carboy).