Stuck fermentations

[Poly Hive]

I have two batches of Beaverdale red wine well and truly stuck. One I have not fussed with thinking to work with one before tackling the other. The kits were made up with an extra kilo of sugar, something I have done for many years now so nothing out the ordinary. I have tried making up starters and bulking up but the starters start well then fade off after 36 hours. It's as if there is something in the wine prohibiting the yeast. Both batches are at 1035. Before I give up and dump, any thoughts please?

 

[Stevieboy]

What was the OG?

 

[Seanav]

What temperature is the grape juice?

 

[Poly Hive]

Temp is around 20 - 22 and the OG I didn't measure as it was a kit.

PH

 

[buddsy]

Id get a new packet of yeast and sprinkle onto the top.

buddsy

 

[Poly Hive]

If you read the post.... I have tried making up starters and bulking up but the starters start well then fade off after 36 hours. Including high alcohol tolerant yeast + nutrient.

 

[buddsy]

If you read the post....

Yes I did read your post.

I would buy a new pack of yeast and try that. If you are at 1.036 unless youve added camden tablets it will ferment.

buddsy

 

[Poly Hive]

I have already tried two restart yeasts.

 

[buddsy]

What yeast are you using?