One month ago I racked two gallons of raisin wine for the first time. Until that point, everything was going fine; a nice, contant stream of bubbles apparent for all to see. On racking, I filled each jar with a syrup (as per CJJ Berry's book) to the neck.
Now, there's this little idea in quantum physics that the observer plays a role in the experiment. To put it simply, if you close a door you can only say with any certainty that the door is closed all the time you are looking at it ...turn your back, and that observation no longer holds.
For a few days afterwards, the fermentation seemed fine, slower -as to be expected but evident. Then nothing. Initially, I assumed the fermentation had moved on to its second stage; that carbon dioxide was being kicked out when I wasn't looking - nothing to panic about.
Roll on a few weeks, and if that damned wine is fermenting it then it's through some yeast metabolic path I've never heard of.
I've tried the obvious - I moved into a warmer room. Hell, I even stood the jars in a warm water bath. OK, it bubbled. For about five minutes. Then I realised thst it was the water sloshing about, causing the jars to rock slightly. GRRR!
I added extra yeast nutrient: diammonium thingy, epsom salts, Vitamin B ...Gave it a good stir... Heck, that wine's healthier than me!
Well, it fizzed a little. Not for long, though. Left it a few days. Nada.I replaced 100ml of wine from each demijohn with the equivalent of cold, boiled water (it's chalky here). Gave it another stir. That was three days ago and still nothing.
Now, as I type, cooling in a saucepan in the kitchen is a starter mixture (for yeast.) Out of desperation, I'm going to attempt to revive the ferment by the doubling up method.
Does anyone have any experience of this? Is it worth it? Should I give up the ghost, chuck away the contents and just start over? Is there anything I've overlooked?
Your advice is gratefully received.
