Okay, good. Once your SG drops to below 1, your primary fermentation is
complete, so you won't see the vigorous bubbling you saw before. 12%
alcohol is good for bulk aging, so you're okay. You just need to rack when
there is a lot of lees at the bottom (top-up after racking), and as you do
this, the wine should clear over the next few months. Have you decided how
long you want to bulk age? With my batches using Welch's, I usually bulk
age for about 7 months before bottling. This usually includes 2 or 3
rackings, depending on how much sediment drops. If you can wait, this wine
will taste good at a year, but even better at a year and a half. If you
don't like a dry wine, you should stabilize, sweeten, wait at least 10 days,
before you bottle. Good-luck.
Darlene

"Tee Doubleyou" > wrote in message
...
> Yes, I did and yes I have.
> First reading was 1.095 and after 4 days of fermentation, just before
> racking it was 0.095
> Tee
>
> "Dar V" > wrote:
> >Did you take a SG/PA reading before fermentation and after racking to
> the
> >secondary? Do you have a hydrometer?
> >Darlene
> >
> >"Tee Doubleyou" > wrote in message
> ...
> >> 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
>
> --
> Miser, qui nunquam miser!
>