Hello,
I am making a wine form Welch's frozen concentrate (Concorde). After a
vigorous fermentation in primary I racked to secondary and topped up
with a red wine. Fermantation stopped and looks like yast are dead.
I think that sulfites from the wine were to much for the yast. Is
there any way to re-start the fermenation and basically salvage the
wine?
Thanks for any and all advice,
Tee

Did you take a SG/PA reading before fermentation and after racking to the
secondary? Do you have a hydrometer?
Darlene

"Tee Doubleyou" > wrote in message
...
> Hello,
> I am making a wine form Welch's frozen concentrate (Concorde). After a
> vigorous fermentation in primary I racked to secondary and topped up
> with a red wine. Fermantation stopped and looks like yast are dead.
> I think that sulfites from the wine were to much for the yast. Is
> there any way to re-start the fermenation and basically salvage the
> wine?
> Thanks for any and all advice,
> Tee

what is your sg now?


--
Trevor A Panther
In South Yorkshire, England
Remove "SPAMLESS" from my address line to reply.
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"Tee Doubleyou" > wrote in message
...
> Hello,
> I am making a wine form Welch's frozen concentrate (Concorde). After a
> vigorous fermentation in primary I racked to secondary and topped up
> with a red wine. Fermantation stopped and looks like yast are dead.
> I think that sulfites from the wine were to much for the yast. Is
> there any way to re-start the fermenation and basically salvage the
> wine?
> Thanks for any and all advice,
> Tee

Yes, I did and yes I have.
First reading was 1.095 and after 4 days of fermentation, just before
racking it was 0.095
Tee

"Dar V" > wrote:
>Did you take a SG/PA reading before fermentation and after racking to
the
>secondary? Do you have a hydrometer?
>Darlene
>
>"Tee Doubleyou" > wrote in message
...
>> Hello,
>> I am making a wine form Welch's frozen concentrate (Concorde). After a
>> vigorous fermentation in primary I racked to secondary and topped up
>> with a red wine. Fermantation stopped and looks like yast are dead.
>> I think that sulfites from the wine were to much for the yast. Is
>> there any way to re-start the fermenation and basically salvage the
>> wine?
>> Thanks for any and all advice,
>> Tee

--
Miser, qui nunquam miser!

It is around 0.095. No bubbling or so little that it is hard to see.
Tee

"Pinky" > wrote:
>what is your sg now?
>
>
>--
>Trevor A Panther
>In South Yorkshire, England
>Remove "SPAMLESS" from my address line to reply.
>All outgoing mail is scanned by Norton
>Anti Virus for your protection too!
>"Tee Doubleyou" > wrote in message
...
>> Hello,
>> I am making a wine form Welch's frozen concentrate (Concorde). After a
>> vigorous fermentation in primary I racked to secondary and topped up
>> with a red wine. Fermantation stopped and looks like yast are dead.
>> I think that sulfites from the wine were to much for the yast. Is
>> there any way to re-start the fermenation and basically salvage the
>> wine?
>> Thanks for any and all advice,
>> Tee

--
Miser, qui nunquam miser!

Your sugar has been consumed. It is dry now, that's why the
fermentation stopped. You have over 12% alcohol and a pretty well
completed fermentation.

Why do you think it needs salvaged? Dry Concord does taste pretty
unusual, all you really need is some sugar to balance once you feel it
is clear enough. At that point you might want to test sulphite levels
and add sorbate to keep the wine from refermenting again.

You can determine the sweetness level by just adding a teaspoon at a
time to a glass of the wine until it suits your taste.

Make sure to keep the sulfite level up and keep the container topped
up and you should not run into any issues with this batch.
Regards,
Joe

> >> Hello,
> >> I am making a wine form Welch's frozen concentrate (Concorde). After a
> >> vigorous fermentation in primary I racked to secondary and topped up
> >> with a red wine. Fermantation stopped and looks like yast are dead.
> >> I think that sulfites from the wine were to much for the yast. Is
> >> there any way to re-start the fermenation and basically salvage the
> >> wine?
> >> Thanks for any and all advice,
> >> Tee

Okay, good. Once your SG drops to below 1, your primary fermentation is
complete, so you won't see the vigorous bubbling you saw before. 12%
alcohol is good for bulk aging, so you're okay. You just need to rack when
there is a lot of lees at the bottom (top-up after racking), and as you do
this, the wine should clear over the next few months. Have you decided how
long you want to bulk age? With my batches using Welch's, I usually bulk
age for about 7 months before bottling. This usually includes 2 or 3
rackings, depending on how much sediment drops. If you can wait, this wine
will taste good at a year, but even better at a year and a half. If you
don't like a dry wine, you should stabilize, sweeten, wait at least 10 days,
before you bottle. Good-luck.
Darlene

"Tee Doubleyou" > wrote in message
...
> Yes, I did and yes I have.
> First reading was 1.095 and after 4 days of fermentation, just before
> racking it was 0.095
> Tee
>
> "Dar V" > wrote:
> >Did you take a SG/PA reading before fermentation and after racking to
> the
> >secondary? Do you have a hydrometer?
> >Darlene
> >
> >"Tee Doubleyou" > wrote in message
> ...
> >> Hello,
> >> I am making a wine form Welch's frozen concentrate (Concorde). After a
> >> vigorous fermentation in primary I racked to secondary and topped up
> >> with a red wine. Fermantation stopped and looks like yast are dead.
> >> I think that sulfites from the wine were to much for the yast. Is
> >> there any way to re-start the fermenation and basically salvage the
> >> wine?
> >> Thanks for any and all advice,
> >> Tee
>
> --
> Miser, qui nunquam miser!
>

Just curious, for those who have made this before, would you mind
describing what the final product is like? Does it age well/at all?


(Tee Doubleyou) wrote in message >...
> Hello,
> I am making a wine form Welch's frozen concentrate (Concorde). After a
> vigorous fermentation in primary I racked to secondary and topped up
> with a red wine. Fermantation stopped and looks like yast are dead.
> I think that sulfites from the wine were to much for the yast. Is
> there any way to re-start the fermenation and basically salvage the
> wine?
> Thanks for any and all advice,
> Tee

I've made wine from a bunch of different kinds of frozen 100% juice. I make
it because you can get a pretty good fruity wine while you're waiting for
the other fruit wines to age properly. I usually bottle at 7 months, and
taste at 1 year. For the most part, they are a very tasty wine with fruit
overtones. I've found they taste even better at a 1 1/2 - if I can wait
that long. I don't think I have anything at 2 years old, so I can't say.
Darlene

"Theresa" > wrote in message
om...
> Just curious, for those who have made this before, would you mind
> describing what the final product is like? Does it age well/at all?
>
>
> (Tee Doubleyou) wrote in message
>...
> > Hello,
> > I am making a wine form Welch's frozen concentrate (Concorde). After a
> > vigorous fermentation in primary I racked to secondary and topped up
> > with a red wine. Fermantation stopped and looks like yast are dead.
> > I think that sulfites from the wine were to much for the yast. Is
> > there any way to re-start the fermenation and basically salvage the
> > wine?
> > Thanks for any and all advice,
> > Tee

I hope you meant that it had dropped to 0.995, not 0.095. Otherwise you
have something besides wine there. Yes it is probably very close to
finished if not finished. Don't worry about it at all. It dropped 100 G so
that is a little over 13% alcohol. You are fine. Don't try to restart it.

Ray

"Tee Doubleyou" > wrote in message
...
> Yes, I did and yes I have.
> First reading was 1.095 and after 4 days of fermentation, just before
> racking it was 0.095
> Tee
>
> "Dar V" > wrote:
> >Did you take a SG/PA reading before fermentation and after racking to
> the
> >secondary? Do you have a hydrometer?
> >Darlene
> >
> >"Tee Doubleyou" > wrote in message
> ...
> >> Hello,
> >> I am making a wine form Welch's frozen concentrate (Concorde). After a
> >> vigorous fermentation in primary I racked to secondary and topped up
> >> with a red wine. Fermantation stopped and looks like yast are dead.
> >> I think that sulfites from the wine were to much for the yast. Is
> >> there any way to re-start the fermenation and basically salvage the
> >> wine?
> >> Thanks for any and all advice,
> >> Tee
>
> --
> Miser, qui nunquam miser!
>
>