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I have an oak leaf and burdock wine that has gotten stuck at a SG of 1.024. The pH reads 2.76, so I suspect that the high acidity has caused it to get stuck.

I understand that dissolved CO2 can cause a wine to be too acidic, so I'm wondering if I might be able to restart the fermentation by degassing the wine at this point, thus increasing the pH?

I do however recall reading somewhere that degassing a wine before the end of fermentation is pointless as the CO2 will recover in a matter of minutes. Can anyone advise? I don't want to go ahead and try it if it would only risk oxidising the wine with no benefit. The backup plan is to add precipitated chalk.

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  • I'm not much of a wine maker but I would go ahead with the chalk, or pickling lime. pH of 2.76 seems very very low.
    – dmtaylor
    Oct 31, 2021 at 10:30

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Ideally it should be around ~3.2-3.5, so I would consider increasing the PH first as a start. Just degassing won't work I think. Aside from increasing the PH, you may need to add-in additional yeast nutrients, but I suggest doing it step-by-step.

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