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  1. FrameofLightDesigner

    Whoopsie Daisy

    Yeah, so, one of the first wines I made was a cucumber-citrus-ginger wine backsweetened with agave. My calculations were slightly off, and I ended up with 26% ABV. My question is, is there anything I can do at this point to cut this in half?
  2. V

    Backsweetening Strawberry Wine

    So this is my first batch, and I am learning as I go. I’ve already added potassium metabisulphite, potassium sorbate, kielsol, and chitosan. Starting SG was 1.05 ending was 0.995 I’ve been tasting my wine as I go, and it just seems very vinegary to me. I just took a sample and backsweetened...