Re-starting surprise

[Wynott]

I made a batch of Clove & Ginger back in February, using 2.5lbs demerera sugar, no other sweetening. It was an absolute devil to get going (even with the heat pad) and I had to make an O.J. starter to get it moving. Unfortunately, it stopped at 1.030 and would not shift. I gave it Re-start, and very slowly, it went down to 1.014. In the end, I gave up, put it in the garage with a bung in, to deal with later. It's been subjected to very high temperatures over the summer, and not shifted, or so I thought. On having a mosey today, I lifted the bung and it gave a slight pop. Put a bubbler on it, and it's going again (gently).

Has anyone had a similar experience? Quite suprised me. I'm now hopeful of fermenting it out, which would be great as it's a lovely wine for winter nights.

 

[johncrobinson]

Hi Wynott.
This is quite common.

You are doing the right thing by letting it (slowly) finish.Some ingredients can inhibit or slow fermentation down,I believe blueberry's are another culprit in that regard.

 

[Wynott]

Thanks - just as well I didn't try bottling it then
I did wonder if it might be the clove which was inhibiting progress, as the first time I made it, a similar but less pronounced thing happened.

I must learn a little more patience, or resort to WOWs!