On Jan 23, 4:30 pm, Mike McGeough > wrote:
> wrote:
>
> .>>> I did initially keep the wine at 70F to try and get it started... but
> >>> no go... and since I couldn't see any airlock activity I wasn't
> >>> certain if it was working or just very slowly.
>
> > Do you actually see activity in the airlock? Does it look like a 7
> > day old fermentation (couple of bubbles per minute) or ?
>
> Jason,
>
> I just found this thread, but I notice that you mentioned airlocks twice
> (above). Were you using an airlock on the secondary fermenters, or just
> on a monitor bottle? If the main fermenters were under airlock, I don't
> think much carbonation would stay dissolved, as the pressure would
> escape. Please forgive me if I misinterpreted your procedure.
>
> --
> Mike MTM, Cokesbury, NJ, USA
>
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Jason,
Yes, I see literal bubbles but the carboy is full, I make sure the
wine in at least 70F and I see bubbles within a day. I stir the
carboy as I bottle; I bottle as soon as I see real activity for at
least an hour.

Mike,
I use a similar process to Jason, I do carboy sized batches. I don't
sulfite the last rack before adding sugar and hydrated yeast to the
batch in the carboy. l have heard of people adding sugar and
injecting yeast into bottles but that just seems like too much effort
for no gain.

You can tell if the wine is fermenting by looking at the bottles, if
they are clear, you have an issue, they should be cloudy for weeks. I
usually shake them for the first couple months then mark the bottom
with white out and stack them for several years but I like 'creamy'
sparklers.

Joe