Rickochet
Wine Maker & Home Brewer
- Joined
- Jan 2, 2010
- Messages
- 36
- Reaction score
- 1
I am working on my first batch of fruit wine. My wife really likes the sweet wines, so when I added my sugar, I added more than the recipe called for. My starting SG was 1.118. All has been going well, fermentation in progress, SG dropping and is now 1.022 which is right at 12.5% ABV.
If I let it go to 1.00 or below, the ABV is going to be 15.5% or higher. I have a few questions that some of you pros may be able to help answer.....
1. I'm sure the higher ABV will be nice, but is it going to drastically affect the taste?
2. Is it going to have a high alcohol flavor and be very dry?
3. Should I stop the fermentation and if so what is the best method?
4. Or should I not worry about it and back sweeten at bottling time and hope to get lucky? ::
Any advice you have is appreciated!
Thanks!!!
If I let it go to 1.00 or below, the ABV is going to be 15.5% or higher. I have a few questions that some of you pros may be able to help answer.....
1. I'm sure the higher ABV will be nice, but is it going to drastically affect the taste?
2. Is it going to have a high alcohol flavor and be very dry?
3. Should I stop the fermentation and if so what is the best method?
4. Or should I not worry about it and back sweeten at bottling time and hope to get lucky? ::
Any advice you have is appreciated!
Thanks!!!