Just got this kit it came with a ec-1118 and it recommends fermenting the wine stabilizing then adding the green apple back sweetener. what I was wanting to do was change the yeast to 71b-1122 and adding enough cane sugar to take the final o.g to 1.012 at 14% alcohol the yeast tolerance to avoid...
I was stupid and pitched lalvin ec-1118 into my concord must not realizing that The sugar content was to low I only have a total amount of sugar to go to around 15%. So my issue is that I really don't want a dry wine so do I pour it back into the fermenter and pasteurize it again or do I try to...
