Pitched a batch of Muscat concentrate about 3 hours ago.
Info: SG: 1.100, Temp: 75. Using Lavlin 118. 5 Teaspoons Fermax. 1 heaping tablespoon of pectic enzyme. Purchased concentrate from homewinery.com. 5 gal batch.
I'm now second guessing if I added enough sugar, I'd like to be somewhere between off-dry to medium sweet, heck maybe even sweet. Either way, is it too late to add more sugar. If not, is there a special way to add the additional sugar in? What are some suggestions of how sweet this wine should be?
Thanks!
Info: SG: 1.100, Temp: 75. Using Lavlin 118. 5 Teaspoons Fermax. 1 heaping tablespoon of pectic enzyme. Purchased concentrate from homewinery.com. 5 gal batch.
I'm now second guessing if I added enough sugar, I'd like to be somewhere between off-dry to medium sweet, heck maybe even sweet. Either way, is it too late to add more sugar. If not, is there a special way to add the additional sugar in? What are some suggestions of how sweet this wine should be?
Thanks!