Hello,
I am making a wine form Welch's frozen concentrate (Concorde). After a
vigorous fermentation in primary I racked to secondary and topped up
with a red wine. Fermantation stopped and looks like yast are dead.
I think that sulfites from the wine were to much for the yast. Is
there any way to re-start the fermenation and basically salvage the
wine?
Thanks for any and all advice,
Tee