Ray,
I reread your post and I checked my notes. Another thing I do when using
the frozen concentrates, is to ferment in a glass carboy with a wide top,
covered in plastic. I stir 2 tx a day, just like a batch using fruit. I
rack when it hits 1.000 or below, which is usually in 4-6 days, then I
transfer to a glass carboy with a bung and airlock. This is totally
different method than when I started 4 years ago. Good-luck.
Darlene

"Ray Calvert" > wrote in message
m...
> 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.
>
>