milesaway1980
Junior
- Joined
- Feb 3, 2008
- Messages
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Hi all,
I made an orange wine this summer. It's still in the carboy and had finished clearing a month or so ago. I checked the alcohol content and it was a little lower than I wanted, so I gave it a boost with a little sugar.
However, it didn't start back up fermenting like I expected. I'd done this before with wines that were still clearing and it'd worked, but never with a already cleared wine.
Is it too late and now I've made my orange sweet? Or are there some tricks to get the fermentation going again to eat up the new sugar and raise the AC?
Thanks everyone.
I made an orange wine this summer. It's still in the carboy and had finished clearing a month or so ago. I checked the alcohol content and it was a little lower than I wanted, so I gave it a boost with a little sugar.
However, it didn't start back up fermenting like I expected. I'd done this before with wines that were still clearing and it'd worked, but never with a already cleared wine.
Is it too late and now I've made my orange sweet? Or are there some tricks to get the fermentation going again to eat up the new sugar and raise the AC?
Thanks everyone.