09-18-2006, 02:31 AM
The longer that you let it Ferment, the more likely you are to useup all of the sugars. I believe that after about 9 days you shouldbe good and almost definately after two weeks fermenting prior torefrigeration. If you use a hydrometer, you can find when thefermentation is complete because the potential alchol level willread zero. You find these at any brewshop or online.--- "Rachel" wrote:>> ------ In E-Z-Caps@yahoogroups.com, "eezzcap" wrote:> If you haven't used up all of the sugars, it will slowy> carbonate again in the refrigerator--------.>> I have a problem with the first and only two wines I made. Ifollowed> the recipe to the letter but the two I made (both red and white)are> very sweet and still carbonated; although both have been in thefridge> for the past two weeks. Should I have let them ferment longer?What> should I do to use up all the sugar? Well, it taste very goodeven> if a little too sweet.!!!>> TIA> Rachel (from Va Bch now in Naples Italy)>ORGINAL POSTER: eezzcap