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My Late Harvest Pinot Gris is really starting to worry me/piss me off/not sure how I feel about it, but it is starting to get personal!
I restarted it using EC1118 and after 3 weeks, no movement. (I figured the yeast was old-there was no expiration date on the lalvin package, that was my first clue.) So I hit it again with champagne yeast starter mix, but this time I put it back into the primary fermenter for a week, and stirred it daily just like I was starting over from scratch. When I racked it today into the carboy, the whole mess had only moved from 1020 to 1018…and it’s cloudy again! Gees, a woman could go gray(-er) waiting for this stuff to get to a decent sg. It is not like I am chomping at the bit to get it bottled, all my other carboys are happily bulk aging and this specific wine is being difficult.
I am leaving the dry heat pad wrapped around it, with its blanket, making sure it stays a happy temperature– but if this wine doesn’t get it’s ass in gear, I will be serving it for Mardi Gras straight out of the carboy. Yeah, that’s a threat…be warned, take heed you pretentious Pinot Gris!
