croakersoaker
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- Jun 6, 2012
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Hi guys i started some blackberry wine back in june made from smuckers blackberry jam.its been a little over three months and i checked sg today and it was at 1.001. shouldnt it be done by now.i used red star cote de blanc yeast. i tasted it and it was pretty good at its current sg.off dry i guess.I would like to keep it right where it is and im pretty sure its done fermenting after all this time. i gues the yeast petered out a little early. anyway. what now? do i just stabilize with k-sorbate and k-meta? is the sorbate neccesary?
since im not going to back sweeten. this is only my second batch of wine my first was the apfelwein so it was pretty easy. thanks in advance for your help
since im not going to back sweeten. this is only my second batch of wine my first was the apfelwein so it was pretty easy. thanks in advance for your help