- Jan 20, 2020
- Reaction score
I started fermenting my Cabernet Eclipse wine last week. Today was day 5 so I checked my SG and I think I was somewhere between .994 to .997 so I figured I didn’t want it to ferment to completely dry since I thought it was dry enough after tasting it for my liking. So I went ahead and did secondary. Did my de gassing and added whatever else I needed to add from the kit. Now someone told me if I didn’t ferment to dry it could start fermenting again. So did I just ruin my wine or what should I do?