"BobF" > wrote in message
...
> 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.

Degassing, is this done by racking? Neither wine has
been racked, as I'm always a bit nervous about
contamination.