Fermentation stops early
Hi y'all,
This is my first time posting, so let me know if you guys need some more clarifications.
I've made wine with our homegrown grapes many times before. Most times it went well and we've kind of got the hang of it. This year the grapes grew really well and had a higher sugar content than normal for us (ssg of 1.080). We chose to use Lalvin ec1118 as our yeast. The first fermentation went well and slowed down after a week, ending at around sg of 1.025. After pressing the wine we put them in a glass carboy and waited. But nothing happened. The fermentation stopped. Today I added a new bunch of yeast to see if it helps, but its still really slow.
I thought adding sugar was not necessary, because the sugarcontent is still that high. Do you guys have any advice as to what to do? I appreciate it!