> Ray,
>
> I thought of this, and printed out what Jack has on his site, this was
> my most likely choice if I hadn't heard from anybody.
>
> How do you keep air from affecting the wine at this stage by
> propogating the fermenting must into the finally largest volume? At
> this point are we just banking on the yeast producing enough CO2?
>
> And yes, I included general nutrient DAP, but next herb type wine will
> double the amount.
>
> Greg
>
>
I would add some more nutrient when trying to get it going again.

Also, you do not keep the air out during this phase. Air is necessary for
yeast to reproduce and you are trying to get them to reproduce quickly.
Yes, it is kind of harsh, but you are trying to save a batch that is not
working out right anyway. The whole procedure should not take more than 10
to 24 hours and the wine should survive that.

Ray