I understand there's a million variables, and ultimately it comes down to what I want the wine to taste like, but I'm trying to find a starting point.
I have 6 gallons of moscato and 6 gallons of white zin that are done fermenting and I've added potassium sorbate to, is there a starting point on how much sugar I should have on hand? I would rather not have to stop in the middle for a sugar run.
Thanks for any help
I have 6 gallons of moscato and 6 gallons of white zin that are done fermenting and I've added potassium sorbate to, is there a starting point on how much sugar I should have on hand? I would rather not have to stop in the middle for a sugar run.
Thanks for any help