Hi. Thanks for the responses. I've racked only once, in December. I gave nutrient to my starter, but not to the wine itself. I generally use a refractometer to take my gravity readings (and use the Northern Brewer Refractometer Calculator to get a correct conversion. But I also checked with a regular hydrometer, and the readings were similar. As for the yeast itself, I don't recall what the date was, but it was a recent purchase from Bell's General Store. And as I said, I added nutrient. But I didn't shake it to give it oxygen. What is strange I've got some white (niagara) and red, and the same thing happened to both, but the starter worked for the white; it's again doing its business. Maybe I didn't do my starter correctly. I prepared it according to the EC Kraus blog HERE (and shown below), but I just checked the Lalvin EC-1118 site HERE, and it says to use mostly water with a little juice after initial hydration, and everything should be done within 30 minutes. I'm going to try another starter per the Lalvin site. I'll post back with results. Thank you all!
"For restarting 5 or 6 gallons, take a quart jar and fill it half way with the wine in question. Add to that, water until the jar is 2/3 full. Put in the mix a 1/4 teaspoon of yeast nutrient, and 3 tablespoons of sugar. Be sure that the sugar becomes completely dissolve. Now you can add a whole packet of the Champagne yeast. Cover the jar with a paper towel and secure with a rubber band.Buy Yeast Nutrient
Put the starter in a cozy spot at 70° to 75°F. You should see some activity within 12 to 18 hours. You will want to pitch the wine starter into the stuck fermentation right after you see the level of foaming in the jar peak. This will usually be around 1-1/2 to 2 days. Be sure to swirl the jar to add all the sediment in the starter to the wine must, as well."
