Hello -

I am making sparkling wine using a white wine kit (which I have had
experience with before and am satisfied with the quality of). I fermented it
out to .996 then added a sugar syrup as per instructions given by Terry
Garey, and bottled into champagne bottles using champagne corks and wires.
Naturally I did not add any sorbate or extra metabisulphite.

I have made beer before and expected the process to take a couple of months.
But looking at the bottles now I see very little sediment in the bottom -
barely a light dusting - and when I opened one it was only very minimally
carbonated.

Naturally I am going to let this sit for a while longer as per the adage
"all things come to he who waits" but I am wondering if I should be seeing
different results by now. My wine making room is fairly cool - 22 C in the
middle and about 16 C against the outside walls (where the wine was
originally stored) but this has not had any negative effect on the beer I've
made (which seems to carbonate nicely after just a couple of weeks).

Any thoughts or advice from the wise heads of this group eagerly
appreciated.

Merry Christmas,


Gabriel