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