You should be using a good yeast, I always went with a champaign yeast, Some try to get away with a bread yeast, it will work but it will also die off when the alchol content reaches around 11 t0 12% and that leaves alot of unfermented sugar behind, If your not sure if your yeast is still alive you can test some in a seperate container with your mix, if it starts working just dump it in along with the rest thats needed, keep it in a cool place as thats another thing that will cause premature yeast die off. When I first started I was using one gallon jugs, and a recipe a friend gave me using frozen Grape juice, it took about a month to finish and be drinkable, then I started using five gallon carboys, after adjusting the mix, and it took around three to four months to be drinkable. Wines that are started with less sugar planning on a drier wine will take longer to finish than wine that is started out sweeter planning on a dessert wine, or fortifing after it is finished trying for a Port type of a wine, Keep notes on EVERYTHING that you do and on every wine, it's worth the trouble not to repeat a mistake, ask me why, LOL, good luck in your endeavors..........................................steg
