What to do with stuck wine?
After several batches of Skeeter's Pee (lime wine) that were really tough to get fermenting, I finally had one which resisted all efforts - mainly because I took a bad fall, and was unable to baby it back to life in time
Now that I'm feeling better, the important thing is to try to salvage the ingredients - if possible.
All of the ingredients were added campden tabs, yeast nutrient and yeast, etc., up to initial ferment period, so not sure if the batch can be safely ingested. I wondered if it could be siphoned to remove most of lees, then boil the contents to make a lime simple syrup - sure hate to lose all that sugar, but again - if there is a chance that this mixture could be harmful, would hate to do it.