Re-Yeasting?

[Laurin]

I made a batch of berry champagne it fermented nicely out and I added Kwik Clear Finnigs to it. Unfortunately it does not seems to carbonate properly. I had now roughly two and half weeks in the warmth and less than a shot glass of CO2 has build up in the bottles. When I bottled I used PET and squeezed out all the air so any gas in there will be CO2 but it has not even managed to tighten the squeezed bottle again.

My idea was to use some reactivated Vintners Harvest SN-9 sugar water and add a bit into each bottle. The yeast I originally used was a Gervins sparkling wine yeast. Will it mess up the flavour using different kinds of yeast?

Cheers for any help.

 

[Banksy]

I have had this problem with a batch of beer and a batch of cider. I wondered if anyone had ever just used a soda-stream.

For my last batch of cider I was advised to top the bottles up right to the top. They are all perfectly fizzy this time :thumb:

I'm sorry but I don't really have an answer for your question beyond these musings.