Steve wrote:
> alien wrote:
>
>>Hello,
>>
>>I had a look at some wine I bottled a few weeks back and it looks
>
> like I
>
>>was too early. They had more sediment than I was comfortable with
>
> and a
>
>>slight cloudiness to them. I emptied them back into a demijohn with
>>half a crushed camped tablet. There wasn't enough to fill the
>
> demijohn,
>
>>so I added 1.5 pints of water with about 1/2 lb of orange blossom
>
> honey
>
>>and about 1/4 lb sugar, followed by a new yeast starter. I can't
>>remember sorbating the wine, though it's possible that I did. Am I
>>right in thinking that sorbate just prevents yeast from breeding and
>
> not
>
>>from making alcohol? If so, will the yeast survive long enough to
>
> work
>
>>on the sugar and honey I added? I hope so, I tasted the wine before
>>hand and I think the honey will be a perfect addition to it.
>
>
> If you added sorbate to the wine, then the yeast will not multiply. Has
> it started fermenting? If not, you may have your answer
>
> Steve
>
It seems to be fermenting very slowly, there's a small layer of sediment
which I stir up daily by gently shaking the demijohn to try and keep
things moving. I think this is going to take a long time.