Restarting fermentation and a few other queries

I have a stubborn carrot wine, which ended up far too sweet (I'm new to this winemaking lark!), so I got hold of some Contessa restart yeast, and threw it in there. Is this all I have to do? Also, my Jalapeno wine, as per Jack Keller, has been in its secondary for around 3 weeks now, and is still bubbling away vigorously (it's in a warm room). Am I making rocket fuel, or is there some other reason for this wine's 'liveliness'? In total contrast I started a Ribena (blackcurrant concentrate) wine at the same time, and it's taken until today to blow its first bubble - but it seems to be doing its thing OK now - any ideas why it's taken so long? I think I used far too much Ribena (to a recipe from C.J.J. Berry) - could that be the problem? Too much acidity or something? Any advice appreciated - I've learned so much from this group!

Drinks are on the house if anyone's ever in Co. Mayo, Ireland!

Jo

Reply to
Darkginger
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Stubborn carrot wine: We need more information about how much sugar was added or preferably what the original SG was and what it currently is. You may have a nutrient problem that is slowing or halting your fermentation. We just need more info.

3 wks in secondary: My wines rarely take that long in secondary (but have). Then what you call a warm place in Ireland is probably not what I call a warm place in South Texas. If it is bubbling happily then you should be happy too.

In general, for all our dithering over techniques, wine is very forgiving. Just have a glass of wine and don't worry. ;o)

Ray

Reply to
Ray

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