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High ABV Cherry Wine max out yeast vs stabilization?

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bowhunter32

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Recipe was around 32# cherries, OG 1.115, EC1118. fermentation finished 3 months ago. Current SG below 1.00

This was one of my first batches of wine with an oops OG, decided to run with it. I know I will have to age this quite some time.

Can/should I add more sugar to this up to the point the yeast can't handle it versus stabilizing and back sweetening after bulk aging? pros/cons?
 

salcoco

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I doubt that fermentation could restart after three months and the alcohol environment.

How does it taste?

Best option is stablize , get the wine clear, taste and then back sweeten if necessary to taste.
 

Johnd

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Recipe was around 32# cherries, OG 1.115, EC1118. fermentation finished 3 months ago. Current SG below 1.00

This was one of my first batches of wine with an oops OG, decided to run with it. I know I will have to age this quite some time.

Can/should I add more sugar to this up to the point the yeast can't handle it versus stabilizing and back sweetening after bulk aging? pros/cons?
You're in the 16% range now, 1118 peters out around 18%, so it could handle more if it's still viable. At 16%, it may be hard to restart, requiring new yeast/starter attempts. Might just be easier to fortify the wine and sweeten it.
 

bowhunter32

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Thanks for the quick replies. Looks like I'll go the stabilize route, going to wait another few months before I do that though. I haven't tasted it yet btw. Thanks again!
 

NorCal

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If you add sugar, it may start now or later in the bottle. Be sure to add sorbate for yeast birth control.
 

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