I just stabilized our first batches of parsnip and carrot wines. We used a recipe from John Wright's book "Booze" in the River cottage series. We had intended to make sweet wines so started with a high OG (1.120 if I recall.)
We went away for March break and well - kind of forgot about them...
(school boy error!)
They were still slowly bubbling away but had fermented out to very dry - 0.994. I reckon (by the formula in my little book) that they are around 17-18%ABV. The sips I had before adding the sorbate tasted more like a spirit than a wine! Also the fantastic aromas that were there in the primary seem to have gone and much of the flavour seems to be lost.
What would you do in these circumstances?
As I see it my options are:
1. Back sweeten with a syrup/juice/f pac
2. Age it, bottle it and wait and see
3. Sweeten it as in option 1. then fortify it.
Any advice / tips are welcome.
We went away for March break and well - kind of forgot about them...
(school boy error!)
They were still slowly bubbling away but had fermented out to very dry - 0.994. I reckon (by the formula in my little book) that they are around 17-18%ABV. The sips I had before adding the sorbate tasted more like a spirit than a wine! Also the fantastic aromas that were there in the primary seem to have gone and much of the flavour seems to be lost.
What would you do in these circumstances?
As I see it my options are:
1. Back sweeten with a syrup/juice/f pac
2. Age it, bottle it and wait and see
3. Sweeten it as in option 1. then fortify it.
Any advice / tips are welcome.