Red berry tea bag wine.

[matt.]

I need advice please. My tea bag wine has stopped fermenting after many weeks, but the hydrometer reading is 1038, which is a tad high to say the least. I kept the temperature steady as I used a heat pad to ensure there were no fluctuations. What should I do please?

So the drop was from 1100 to 1038? And then stuck?
Humm, not sure I can add much to the discussion but very interested to hear how things progress. Or not

 

[GazzaW57]

The instructions for the restart yeast that I bought was to hydrate the yeast in water with sugar and yeast nutrient, wait 24hrs, then add a some of the stuck wine. I added a bit more of the stuck wine, waited another 24 hours before adding the liquid back into the Demijohn. The restart yeast came in a sachet. I didn’t need to use all of it (just a teaspoon) so I have put the rest into a small container and will use it in the future if I have this problem again.
https://ka5um0.c2.acecdn.net/media/wysiwyg/pdf/Restart-a-fermentation.pdf

Ah right. I’m still relatively new to this, so I just dissolved two teaspoons of sugar in boiling water, added the yeast, and then when it settled, I just added it to the demijohn. I’m not sure whether it’ll work, but I’ll soon find out.

 

[GazzaW57]

So the drop was from 1100 to 1038? And then stuck?
Humm, not sure I can add much to the discussion but very interested to hear how things progress. Or not

Yes, that’s it in a nutshell. TBH, whilst I’ll be a bit disappointed if it fails, it’s not the end of the world. The one thing I like above all else about home brewing is that I’m constantly learning, and if it’s from a failure, then so be it.