I made a sparkling chardonnay for our son's wedding but when we popped the cork on a test bottle there were no bubbles. Can I dump it all back in a carboy rebottle with more sugar and yeast? Just settle for still? Help! The event is October 19
I just read an article that said you could add sugar to the initial fermentation of kits such as Island Mist or one of the wine cooler types and get a higher alcohol percentage while keeping the taste. Has anyone ever tried this?
I have made a tasy dnadelion wine but it was an awful lot of effort to collect those tiny petals. Worth the effort though. Like to try the unusual. Has anyone else got a different kind of idea?
