u/Crocus_eyes

Hi everyone.

My wine was fermenting well and seamed to be done after 10 days of fermenting. The airlock was 1,5 minutes between blupping. So i added campden and sorbistat and moved the wine to a colder place (18 celsius, 64,4 F). Now the yeast is active again after 4 days, not much but slow. So i got a hydrometer and it showed that the sugar level is to high.

How can i save it? Should i ad more yeast and yeast nutrition to get the yeast going?

The wine im making is blackcurrant, rasberry and blueberry.

First time making berry wine from scratch, but have made wine from kits many times before.

After 6 days of fermentation i removed the berry pulp. But now it seams to have stopped fermanting. I have tried to read up on how long the berry pulp should stay in and read it best to remove it from 5-7 days. I could be wrong about that. I did remove the pulp 4 hours ago and it only plopped once in the airlock and are afraid that the yeast is dead now. Will it start up again or should i ad yeast salt nutrition?