High ABV Cherry Wine max out yeast vs stabilization?

[bowhunter32]

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]

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]

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]

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]

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