Gabriel,
I do not know how much sugar you used per bottle, I use around 20
grams/750 ml. (I don't recall whether its 18 or 24, I always look it
up...) I see no mention of a second addition of yeast here either, I
never rely on the initial yeast, I always add a different strain of
yeast too. You should have a streak, not a dusting.

It could be too cold, you could try moving them to a warmer area for a
few weeks. Remember a big difference between beer and wine is the
extra alcohol already in there, you usually want to start with a base
wine of 10 -11.5%. I don't use the corks until the end, I ferment
under crown caps.

In short, it could be several things, give us a little more detail on
how you made it. I think I have Garey's book but never used it, I'll
take a look later.
Regards,
Joe

"Gabriel" > wrote in message >...
> Hello -
>
> I am making sparkling wine using a white wine kit (which I have had
> experience with before and am satisfied with the quality of). I fermented it
> out to .996 then added a sugar syrup as per instructions given by Terry
> Garey, and bottled into champagne bottles using champagne corks and wires.
> Naturally I did not add any sorbate or extra metabisulphite.
>
> I have made beer before and expected the process to take a couple of months.
> But looking at the bottles now I see very little sediment in the bottom -
> barely a light dusting - and when I opened one it was only very minimally
> carbonated.
>
> Naturally I am going to let this sit for a while longer as per the adage
> "all things come to he who waits" but I am wondering if I should be seeing
> different results by now. My wine making room is fairly cool - 22 C in the
> middle and about 16 C against the outside walls (where the wine was
> originally stored) but this has not had any negative effect on the beer I've
> made (which seems to carbonate nicely after just a couple of weeks).
>
> Any thoughts or advice from the wise heads of this group eagerly
> appreciated.
>
> Merry Christmas,
>
>
> Gabriel