whistledown
Junior
- Joined
- Mar 21, 2020
- Messages
- 9
- Reaction score
- 1
I have been fermenting my first every batch of red wine from local grapes (Shiraz). The fermentation has been stable for the past 2 weeks at about 1.003. Unfortunately I did not take the original gravity reading. The fermentation has been controlled at a constant 24deg C. The yeast I used was Mangrove Jack BV7 with an alcohol tolerance of 14%. I have tasted the wine and there is more sweetness than I would like. Is it possible that the fermentation stopped because I have exceeded the yeast tolerance level? If so could I use a different yeast to finish off.