Sparkling Wine issues

[jdpx4c]

I apologize if this is not the proper thread, am new. I recently bottled a sparkling wine and added the triage. After about 4 weeks of riddeling I decided to open a bottle. I was not getting much carbonation. I found out that my nitrogen levels were not as high as I though and I blame this for my lack of secondary fermentation. As was wondering if anyone has ever had this problem and what they did or if there were any suggestions. I have about 4 cases that all have this issue. Its been about 7 weeks now since they have been bottled. Do you think a DAP addition can still save this or should they have another triage additon along with a DAP additon? if the second option should I rack off the old yeast.

Thanks

 

[Wade E]

What were the temps during this time? You really need to have temps around 75* as this is already a fermented wine so continuing fermentation is a little more difficult. You also need to give it way more time!!! How much sugar did you use per gallon to do this?

 

[jdpx4c]

The temp was held around 70 and I used 22.5 g/L