Hello all!
I read somewhere that all regular kit wines can handle around a kilo (2.2lbs) of extra sugar added a couple of days into fermentation. Would you say that's accurate, or would I risk anything if I added say half of that, to be on the safe side?
Thanks!
I read somewhere that all regular kit wines can handle around a kilo (2.2lbs) of extra sugar added a couple of days into fermentation. Would you say that's accurate, or would I risk anything if I added say half of that, to be on the safe side?
Thanks!