Wine fermentation seems stuck

[tropicalpisshead]

Hi folks,
I would like your opinions please. A few weeks back I started a brew of pomegranite and white grape juice.
The Starting gravity was around 1.030. Around 3 weeks ago I noticed it had stopped bubbling in the air lock and thought that must be about right.
Took a sample and checked the gravity,hmmm 1.020 and tastes very sweet. I have just checked it again and still 1.020 and sweeter than my lovely Lass.
So, what can I do to kick this back into life. Can I add more sugar? Can I just add more yeast (I use a champagne yeast) or should I use both or is there summit else I can use.
Any input would be greatly appreciated and I will have a word to Michael Clarke and ask to to go a bit easy on you blokes in the next game :thumb:

 

[Tramps Vest]

You wont need to have a word with Clarke! hopefully England turn up at this next match and give you Antipodean Cobbers a sound thrashing in your back yard!
AS for you wine, i am sure someone will answer this when they all wake up - it does sound like a stuck one though - have you tried adding some nutriant to give the yeast a boost?

 

[bobsbeer]

Your starting gravity was quite low at 1.030. But at 1.020 it will be very sweet. I would make up a restart batch with some new yeast. Draw off about 1/2 pint of your wine and add about 100g granulated sugar. Bring this mixture to the boil and allow to cool. When the mixture is below 25c add a packet of yeast. Cover the jar/jug with clingfilm and leave for a few hours to get going. After about 12 hours add the now well fermenting mixture to your fv.

Did you add campden at the beginning? Does your juice contain preservatives? What temp are you fermenting at?

 

[Chippy_Tea]

Did you add campden at the beginning? Does your juice contain preservatives? What temp are you fermenting at?

Could i add - Did you use Nutrient?

If i remember right you posted that it is very hot where you are and struggle with the temperature of your brews, have you had any others finish early?

 

[tropicalpisshead]

Many thanks for your replies gents.
I will try doing the restart method that Bob spoke of.
Yes I did use nutrient and CT.
Chippy, yes it is hot here around the early 30s most days so that may have killed off the yeast.
I guess it is a small price to pay for living in paradise :P
So far, I haven't had any other brews stop working and I use the same yeast every time.
If I make a restart yeast brew would it be advisable to use more nutrient?
Thanks for your help once again.
PS Clarkes mob will think they are unbeatable in the next game and will most likely get there butts kicked.

 

[Chippy_Tea]

Yes I did use nutrient and CT.

I am no expert but i thought campden tablets stun the yeast, i only use them when racking not when making wine.

 

[tropicalpisshead]

Many thanks for your help folks. Did as you suggested and it is merrily working again.

 

[tonyhibbett]

Wish the remedy for England cricket were that simple and now Swann has retired. Make no mistake, now the Aussies have tasted blood, their appetite for carnage will be on the up!