Thanks Paul. Jack made some simular sugestions backe when I first had
problems. He thought I may have lost all the yeast. But I could not get
any going in it again. Maybe I did lose all the nutrient.

Ray

"Paul E. Lehmann" > wrote in message
...
> Ray Calvert wrote:
>
>>..... After 5 days I racked each. The Niagra continued
>> fine.
>> The Concord bubbled for a few days and stopped. I let it sit for a week
>> or
>> so and checked it . It was at 1.030, right where it was when I racked
>> it.
>> I repitched it. Nothing.
>
> Ray, when making wines from frozed juice or kit wines, you might consider
> carying over the lees when you rack the first time and possibly every time
> - until ready to bottle and then rack off the lees.
>
> With concentrated juice there are no organic particles that could possible
> cause H2S problems and therefore the lees are probably sweet and will only
> help the wine. You may have thrown out whatever small ammount of
> nutrients
> were in the wine when you racked. In your subsequent rackings and adding
> lees, it took awhile for the nutrients in the lees you added to help what
> few yeast cells were left.
>
> My method is after the initial racking off the gross lees - even wine with
> fresh grapes - in subsequent rackings, if the lees smell sweet and no bad
> orders - I include them and stir them back into the wine. My initial
> racking - when making wine from fresh grapes - is several hours after I
> press. By that time most of the "heavies" have settled out.
>
> I do not understand why so many people rack, rack and then rack some
> more -
> especially in kit wines.