I have several bottles of wine that have that started re-fermentation after bottling.
Yes, I did add Potassium Sorbate before I added sugar.
I emptied the bottles back into the carboy and added more Potassium Sorbate.
Can I save this wine or has it already gone bad? Any recommendations?
Should I be using a non fermenting sweetener?
I am also trying to make some dry wine. It is very sour tasting. Will this improve over time or do I need to add something to the wine? Any recommendations?
I appreciate any feedback.
Regards,
Robert (the beginner wine maker) from the finger lake region of NY
Yes, I did add Potassium Sorbate before I added sugar.
I emptied the bottles back into the carboy and added more Potassium Sorbate.
Can I save this wine or has it already gone bad? Any recommendations?
Should I be using a non fermenting sweetener?
I am also trying to make some dry wine. It is very sour tasting. Will this improve over time or do I need to add something to the wine? Any recommendations?
I appreciate any feedback.
Regards,
Robert (the beginner wine maker) from the finger lake region of NY