Okay, did first racking from secondary. Got rid of all sediment, and
toped off with a small batch I had going secifically for topping off.
SG was .990 . One gallon batch of welches concentrate (red)

My question is this: after fiting the airlock back on, I noticed that
it is bubbling. It had stoped for about two weeks, and now It starts
in again? it is bubbling even faster than it was when it went from
primary to secondary by a factor of about three. When I went to
seconary, there was a bubble every 3-4 seconds. Now there is bubble
every 1-1.5 seconds.... Is this normal??

Init SG: 1.090 kI1v-1116 yeast init ph 3.5 ph now is 3.5, but
went up to 3.6 in secondary.

Thanks in advance!




email: dallyn_spam at yahoo dot com
please respond in this NG so others
can share your wisdom as well!

Dave,
When you rack, the additional oxygen can get the wine going again. Plus,
you added welches - there may be some additional sugar there which the yeast
is working on. What happened doesn't surprise me all that much. I'd be
interested in what others say, though.
Darlene

"Dave Allyn" > wrote in message
...
> Okay, did first racking from secondary. Got rid of all sediment, and
> toped off with a small batch I had going secifically for topping off.
> SG was .990 . One gallon batch of welches concentrate (red)
>
> My question is this: after fiting the airlock back on, I noticed that
> it is bubbling. It had stoped for about two weeks, and now It starts
> in again? it is bubbling even faster than it was when it went from
> primary to secondary by a factor of about three. When I went to
> seconary, there was a bubble every 3-4 seconds. Now there is bubble
> every 1-1.5 seconds.... Is this normal??
>
> Init SG: 1.090 kI1v-1116 yeast init ph 3.5 ph now is 3.5, but
> went up to 3.6 in secondary.
>
> Thanks in advance!
>
>
>
>
> email: dallyn_spam at yahoo dot com
> please respond in this NG so others
> can share your wisdom as well!

I didn't add Welches... I made the whole thing from welches. the
stuff I used to top off was all part of the same batch.... both
were at .990.... I thought that was about as dry as it could
get.....

On Sat, 18 Oct 2003 22:38:21 GMT, "Dar V" > wrote:

>Dave,
>When you rack, the additional oxygen can get the wine going again. Plus,
>you added welches - there may be some additional sugar there which the yeast
>is working on. What happened doesn't surprise me all that much. I'd be
>interested in what others say, though.
>Darlene
>
>"Dave Allyn" > wrote in message
.. .
>> Okay, did first racking from secondary. Got rid of all sediment, and
>> toped off with a small batch I had going secifically for topping off.
>> SG was .990 . One gallon batch of welches concentrate (red)
>>
>> My question is this: after fiting the airlock back on, I noticed that
>> it is bubbling. It had stoped for about two weeks, and now It starts
>> in again? it is bubbling even faster than it was when it went from
>> primary to secondary by a factor of about three. When I went to
>> seconary, there was a bubble every 3-4 seconds. Now there is bubble
>> every 1-1.5 seconds.... Is this normal??
>>
>> Init SG: 1.090 kI1v-1116 yeast init ph 3.5 ph now is 3.5, but
>> went up to 3.6 in secondary.
>>
>> Thanks in advance!
>>
>>
>>
>>
>> email: dallyn_spam at yahoo dot com
>> please respond in this NG so others
>> can share your wisdom as well!
>



email: dallyn_spam at yahoo dot com
please respond in this NG so others
can share your wisdom as well!

"Dave Allyn" > wrote in message
...
> My question is this: after fitting the airlock back on, I noticed that
> it is bubbling. It had stopped for about two weeks, and now It starts
> in again? it is bubbling even faster than it was when it went from
> primary to secondary by a factor of about three. When I went to
> secondary, there was a bubble every 3-4 seconds. Now there is bubble
> every 1-1.5 seconds.... Is this normal??

Sounds like ML is going on. The SG indicates that it is dry, so it isn't
sugar fermenting.

Tom S

Welches makes Cabernet?

Dave Allyn > wrote in message >. ..
> I didn't add Welches... I made the whole thing from welches. the
> stuff I used to top off was all part of the same batch.... both
> were at .990.... I thought that was about as dry as it could
> get.....
>
> On Sat, 18 Oct 2003 22:38:21 GMT, "Dar V" > wrote:
>
> >Dave,
> >When you rack, the additional oxygen can get the wine going again. Plus,
> >you added welches - there may be some additional sugar there which the yeast
> >is working on. What happened doesn't surprise me all that much. I'd be
> >interested in what others say, though.
> >Darlene
> >
> >"Dave Allyn" > wrote in message
> .. .
> >> Okay, did first racking from secondary. Got rid of all sediment, and
> >> toped off with a small batch I had going secifically for topping off.
> >> SG was .990 . One gallon batch of welches concentrate (red)
> >>
> >> My question is this: after fiting the airlock back on, I noticed that
> >> it is bubbling. It had stoped for about two weeks, and now It starts
> >> in again? it is bubbling even faster than it was when it went from
> >> primary to secondary by a factor of about three. When I went to
> >> seconary, there was a bubble every 3-4 seconds. Now there is bubble
> >> every 1-1.5 seconds.... Is this normal??
> >>
> >> Init SG: 1.090 kI1v-1116 yeast init ph 3.5 ph now is 3.5, but
> >> went up to 3.6 in secondary.
> >>
> >> Thanks in advance!
> >>
> >>
> >>
> >>
> >> email: dallyn_spam at yahoo dot com
> >> please respond in this NG so others
> >> can share your wisdom as well!
> >
>
>
>
> email: dallyn_spam at yahoo dot com
> please respond in this NG so others
> can share your wisdom as well!

Have no idea, this was concord concentrate in a can. Juicemakers.
not the frozen kind, the kind that looks like a pop can and is room
temp.

On 19 Oct 2003 07:54:58 -0700, (Michael)
wrote:

>Welches makes Cabernet?
>
>Dave Allyn > wrote in message >. ..
>> I didn't add Welches... I made the whole thing from welches. the
>> stuff I used to top off was all part of the same batch.... both
>> were at .990.... I thought that was about as dry as it could
>> get.....
>>
>> On Sat, 18 Oct 2003 22:38:21 GMT, "Dar V" > wrote:
>>
>> >Dave,
>> >When you rack, the additional oxygen can get the wine going again. Plus,
>> >you added welches - there may be some additional sugar there which the yeast
>> >is working on. What happened doesn't surprise me all that much. I'd be
>> >interested in what others say, though.
>> >Darlene
>> >
>> >"Dave Allyn" > wrote in message
>> .. .
>> >> Okay, did first racking from secondary. Got rid of all sediment, and
>> >> toped off with a small batch I had going secifically for topping off.
>> >> SG was .990 . One gallon batch of welches concentrate (red)
>> >>
>> >> My question is this: after fiting the airlock back on, I noticed that
>> >> it is bubbling. It had stoped for about two weeks, and now It starts
>> >> in again? it is bubbling even faster than it was when it went from
>> >> primary to secondary by a factor of about three. When I went to
>> >> seconary, there was a bubble every 3-4 seconds. Now there is bubble
>> >> every 1-1.5 seconds.... Is this normal??
>> >>
>> >> Init SG: 1.090 kI1v-1116 yeast init ph 3.5 ph now is 3.5, but
>> >> went up to 3.6 in secondary.
>> >>
>> >> Thanks in advance!
>> >>
>> >>
>> >>
>> >>
>> >> email: dallyn_spam at yahoo dot com
>> >> please respond in this NG so others
>> >> can share your wisdom as well!
>> >
>>
>>
>>
>> email: dallyn_spam at yahoo dot com
>> please respond in this NG so others
>> can share your wisdom as well!



email: dallyn_spam at yahoo dot com
please respond in this NG so others
can share your wisdom as well!

how long does MF take? this only lasted about a day. nto is
perfectly still again....



On Sun, 19 Oct 2003 06:16:50 GMT, "Tom S" >
wrote:

>
>"Dave Allyn" > wrote in message
.. .
>> My question is this: after fitting the airlock back on, I noticed that
>> it is bubbling. It had stopped for about two weeks, and now It starts
>> in again? it is bubbling even faster than it was when it went from
>> primary to secondary by a factor of about three. When I went to
>> secondary, there was a bubble every 3-4 seconds. Now there is bubble
>> every 1-1.5 seconds.... Is this normal??
>
>Sounds like ML is going on. The SG indicates that it is dry, so it isn't
>sugar fermenting.
>
>Tom S
>



email: dallyn_spam at yahoo dot com
please respond in this NG so others
can share your wisdom as well!