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



---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.525 / Virus Database: 322 - Release Date: 09/10/03

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

"Darkginger" wrote in message
...
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



---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.525 / Virus Database: 322 - Release Date: 09/10/03