Sorry, I'm feeling a bit dense Bob but I've added all the gubbins (finings and stabiliser) so will this still happen (second ferment)? I'm glad I let it sit for a while longer as there was still quite a lot of sediment when I put it in the polypins.
I'm not sure what I'm going to go with the lager in the pressure barrel. It's still a bit cloudy but I'm dreading the thought of trying to get it into bottles because of the froth and don't know whether I should add any more sugar if I do? Still, at least I know to just bottle it next time. It tastes quite nice, albeit a little flat...
For the wine. Its got a posh name, but you are fine from what you have said. What I called second fermentation is what takes place in the bottle or the cask over time. Its a very slow process which is why the wine improves with age. Ive used the wrong name. Your polypins mimic the large vats that professional use. They call it Bulk Fermenting. I just bottle and it occures in the bottle, but a lot of people say that bulk is a better way. I was only thinking that your polypins are going to give you good result.
For the lager.. Lager needs to have extra CO2 driven into it after the first fermentation. This is different from beer. Lager is taken to 20 psi and this causes it to absorb more CO2 and gives it the fizz. Your barrel can only support 10psi, which is fine for beer, but not for lager. You need to bottle it. Now I have a problem. When you moved it to the barrel you put it onto 100g of sugar. I thought you were then going to bottle it. If you havn't then its quite likely that the extra sugar has now fermented out, increasing the alcohol which is quite nice. But. Do we add more before bottling? Its a guess. In my opinion I would stir in another 100g of sugar and then bottle it up. I can't see any disadvantage and the resulting lager might be very nice, and strong. If you leave it in the barrel it won't work.
Please ask if Ive not been clear.