Flame145
Senior Member
- Joined
- Oct 14, 2010
- Messages
- 196
- Reaction score
- 5
I have pumpkin wine in its first fermentation, and today SG was 1.060 I was going to do my first racking into a glass carboy with airlock, and let secondary fermentation continue. My question is this, do I stop fermentation before completely dry, or do I stop secondary fermentation by adding sulfite. So I keep more of the fruit flavor. Or let ferment dry, then back-sweeten later. Kinda of confused wheater I am supposed to let this ferment all the way through. Recipe didn't say. I guess what I was looking for is what is normally done. Thanks in advance