bowhunter32
Junior
- Joined
- Dec 29, 2016
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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?
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?