- Joined
- Nov 7, 2019
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- 62
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- 63
I've got a red wine that fermented dry several days ago and I haven't yet pressed it, but now I'm thinking it should have been Chapitalized.
Adding sugar now should easily restart the yeast already present in the must, but are there any downsides to doing this at the wine's current stage?
Adding sugar now should easily restart the yeast already present in the must, but are there any downsides to doing this at the wine's current stage?