These bottles are samples of some of my first wines (they're mango, pineapple, etc.) that I bottled after 5 to 6 months of production and I'm letting them age for 2 years. Some of them are almost a year old, but I'm seeing that some of them have particles floating inside them, rings of residue on the edges of the liquid surface and on the bottom of the bottle as well. Is this dangerous, bad, should I be worried? Or is it not so bad? What could I do to avoid this in the future and do you have any other tips?

Hi everyone,

I am making a 54 L batch of Cabernet Sauvignon and believe it encountered stuck fermentation. The hydrometer stopped at 1.010, it’s been there for 72
hours now they’ve been fermenting for almost 20 days

I learned how to make wine with both of my grandpa’s and tney do their primary fermentation in the damigiane with an airlock leaving a good amount of headspace.

In the 54 L damigiane, i added 2.2 lbs of sugar to bump up the potential alchol content. I did this by dissolving the sugar in some wine first

i had 4 extra gallons that was left over from what i left for headspace plus what wouldnt fit, it is important to note (THE EXCESS 4 GALLONS DID NOT GET ANY EXTRA SUGAR, JUST WHATEVER THE MUST WAS, 1.090).

Both batches, the one with the sugar added and the one without the sugar stopped at 1.010, which is weird since I would have expected the one with the sugar to finish higher

I do not know what yeast was used, all I know is the yeast comes pre-inoculated at the bottom of the juice pails, but it’s likely Lalvin 1118 or Lalvin K1-V1116.

The excess 4 gallons will be used to top off tr 54 L damigiane after racking. But until it gets to 1.000
or less, i don’t think it’s smart to rack

The temp of the room is around 65-68… so i’m leaning towards temperature??

Help please