Supporting MembersSupporting Member
- Jan 4, 2022
- Reaction score
- The Poconos
I have 5 gallons of Cranberry wine that was stuck at 1.006, clear, and it has a great taste, slightly on a sweet side that I like and I am fermenting an apple wine which is now close to 1.000. It will be dry when the fermenting is finished. I plan to make a small batch of Cranberry apple or Apple cranberry wine but I'm afraid that by mixing dry and semisweet wine will start a new fermentation that I want to avoid. Should I treat it with Sorbate and Kmeta as when backsweetening?