Hello -

This is my second shot at a sparkling white wine. The first time I added
sugar (1/2 cup for 23 litres) and the carbonation was a bit lame. This time
I talked to a fellow at the local wine store, who said to add yeast. I tried
that and got zero carbonation and lots of yeast lying at the bottom of the
bottle. But I HAD let it ferment out dry, and it had been sitting for a
while. So tonight I took 12 of the bottles and added 10 ml of a
1/2-cup-of-sugar-to-1-cup-of-water syrup, then re-corked (in champagne
bottles, with those plastic champagne corks)

Sooo... my questions... will I end up with

a) 12 bottles of cheap, flat, overly-sweet white wine
b) 12 glass-encased explosive devices.
c) A case of sparkling wine

Also... how long will it take?


Thoughts, anyone?



Jeff