Hello,
I have checked my red wine for the third time in a week and it reads 1.008 as my FG. I started at 1.120 and if my calculator is correct i am at 14% alcohol(red star premier classique yeast). I want to back sweeten it. I am curious, at this point should I use K-sorbate and sulfite before sweetening? Or have the yeast petered out to the point It may not be needed. I am going to age one bottle without sweetening. Any thoughts
Thanks,
I have checked my red wine for the third time in a week and it reads 1.008 as my FG. I started at 1.120 and if my calculator is correct i am at 14% alcohol(red star premier classique yeast). I want to back sweeten it. I am curious, at this point should I use K-sorbate and sulfite before sweetening? Or have the yeast petered out to the point It may not be needed. I am going to age one bottle without sweetening. Any thoughts
Thanks,