I have been wondering about modifying kits.
There is a wine in Canada that lists itself as a semi-dry Riesling, and I enjoy it a lot.
Would I be able to continue fermenting a Riesling kit until it attains a semi-dry state? Is that viable, or just taking risks with a kit that I would have little experience with?
There is a wine in Canada that lists itself as a semi-dry Riesling, and I enjoy it a lot.
Would I be able to continue fermenting a Riesling kit until it attains a semi-dry state? Is that viable, or just taking risks with a kit that I would have little experience with?