Bruce....when you put the carb tablets in, how many did you use per bottle, and had the Skeeter Pee been stabilized with k-meta and sorbate at this point? How much time has elapsed since you added the carb tablets and bottled? In case you were curious, two tabs per 12 ounces usually yields low carbonation, while 3 is "average" and using 4-5 tabs per 12 ounces is typical of a higher carbonation typically found in an American lager (for comparison)...age the capped bottles at room temperature for two weeks, out of the light. One week will often do the job of carbonation though it can take longer, just depends on the type/viability of the yeast. Aging up to two months can improve the flavor considerably.
I have some now in PET bottles, been about 4 days, so it is still early. I did not stabilize with k-meta and sorbate, but it had been dosed with k-meta in preparation of bottling and back-sweetened with a blend of stevia and sucralose. I have the bottles at room temp, on their side, out of the light and I check daily. Once the bottle is firm I will transfer to the refrigerator (and will put some in wine cellar to see how they hold up) and keep them there until consumed. Eventually I will have enough Grolsch-style bottles and/or Champagne bottles so that I may expand into glass for other sparkling wines.
I used this process to prime:
Make a simple syrup using 4 oz cane sugar for 5 US gallons. At 70F this should yield 3 volumes of CO2 (similar to the carbonation level of an American Wheat beer). Allow simple syrup to cool to room temp, divide the total volume by the number of bottles you need to prime and add in fluid ounces to each bottle. OR add entire amount of priming concoction to carboy (EASIEST AND MOST STABLE METHOD
), stir to incorporate and immediately fill and cap your bottles.
For example: 4 ounces of priming concoction, 10 bottles, use 4/10 of an ounce per bottle.
4 oz = 24 tsp, 10 bottles, use 2.4 tsp priming concoction per bottle.
I highly recommend adding the priming sugar to your entire batch, stirring well and then bottling.
If you have stabilized your wine with k-meta and sorbate already and would like to make a carbonated wine, combine 1/8 ounce of wine yeast(will dose up to a 5 gallon batch) with your priming sugar...but just remember if you are looking for an off-dry wine you need to backsweeten with a non-fermentable sugar.
See also, http://www.howtobrew.com/section1/chapter11.html--has a lot
of useful information on carbonating and a volumes of CO2 chart.