Since it has been sitting for a while (if you still have it or have
tried again with the same results) try pouring off the "good part"
until the sediment at the bottom starts making its way down to the
neck of the bottle (you will lose some this way, but there will be a
smaller chance of sediment and thus yeast getting into your clarified
~separated batch). Then stop and clarify THAT bottle (a few hours
will do). Repeat until the fermenting slows. There will be sediment
in each pour off, but in smaller amounts. And the fermenting should
slow respectively.
I did a Welches Concord Grape batch first off, and it was sooo harsh
that I had to cut it with straight juice 1 cup for every 3 cups of
wine to get it enjoyable. Grape juice seems to have more fermentable
properties than other juices.
Good luck!
Adam
--- Chris K
> It wont stop, I placed my white wine in the fridge
> after 4 days. Waited 3, the wine did not clarify and
> smelled extremely yeasty and tasted awful. What went wrong?
>
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ORGINAL POSTER: adamtheestimator
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