Good Morning-

I'm in a bit of a bind. I sterile filtered my chardonnay champagne
(it would NOT clear- bentonite didn't even touch it) and brought the
sulifite to 30 ppm (was at 25ppm).

I then added ~1kg of sterile sugar solution (1kg sugar + 1 cup water,
boiled)- the sugar crystallized immediately but then dissolved before
hitting the bottom.

I added 30g of Redstar Champagne Yeast to water for 15 minutes, then
slowly added wine over the next hour until 2 cups were achieve. I
added this mixture to the wine and waited for 1.5 days.

No activity.

I then added 3x 5g EC-1118 to the surface of the wine- again, a small
release of dissolved CO2, but there's STILL no airlock activity after
24 hours.

I'm contemplating mixing up another starter, slowly adding up to 1
gallon of the wine this time, in hopes to bring it up.

Any suggestions are very welcome. I was hoping to get this into
bottles today but that doesn't look like it's going to happen...

Jason