On 4/29/2010 4:55 AM, Bertie Doe wrote:
>
> "Bertie Doe" > wrote in message
> ...
>>
>> "Marshall Jose" < wrote in message
>>> Bertie Doe wrote:
>> <<snip>>
>>>> Any ideas on how to stop the wine earlier and thus leave some sugar
>>>> in solution, but avoid a secondary?
>>>> I didn't have this problem with kits, but the DIY method seems a lot
>>>> tastier and is a hell of a lot cheaper. TIA.
>>>>
>>>> Bertie
>>>
>>> Jack Keller has some useful information about this topic:
>>>
>>> http://winemaking.jackkeller.net/finishin.asp under the topic
>>> "Stopping Fermentation"
>>>
>>> In order to end up with a wine which is "not dry", you have to either
>>> force fermentation to stop (through a combination of sulfite and
>>> sorbate), or pitch a yeast with a low alcohol toxicity such that it
>>> dies before all the sugar is metabolized. The latter method is
>>> maddening because yeast population dwindles slowly at the toxicity
>>> level.
>>>
>>> Marshall
>>
>> I bought some sulphate and sorbate yesterday and added to both wines.
>> The white (which is older) stopped within a few hours, the younger
>> more active red, took about 20 hours to stop. Thanks again for the
>> Jack Keller link, I'll follow the advice and wait another 10 days for
>> the dead cells to drop.
>>
>> Bertie
>
> Update : 10 days later, the white was gin clear, but both the white and
> red had re-started. Activity is very slow - one bubble per day white and
> about 4 bubbles per day from the red.
>
> I don't want to add another camden tab, so I will follow Dave W
> suggestion and raise temp to 150F.
>
> Bertie

It may not have restarted. That is likely residual co2 you're seeing
bubble out.

I would degas before doing anything else to it.