Hey Everyone,
I am still working on my first red wine kit, It has competed fermentation and went down all the way to dry at 0.995 SG, I am not sure if I want to back sweeten yet and am at the clearing stage, so I added the Sorbate anyway. My question is after leaving it to clear for a month, if I am not happy with the taste / sweetness level, can I just back-sweeten at that time and leave it in the carboy to bulk age as long as I desire with no real consequences?
I am still working on my first red wine kit, It has competed fermentation and went down all the way to dry at 0.995 SG, I am not sure if I want to back sweeten yet and am at the clearing stage, so I added the Sorbate anyway. My question is after leaving it to clear for a month, if I am not happy with the taste / sweetness level, can I just back-sweeten at that time and leave it in the carboy to bulk age as long as I desire with no real consequences?