- Sep 26, 2014
- Reaction score
I made a batch of maple wine and fermented dry (.995). Added kmeta and wine conditioner and in 2 weeks wine was again dry. Added new sorbate and added truvia (stevia) and waited 2 weeks and bottled. A couple months and Wine is carbonated. There is no sediment. I read stevia is non fermentable? i have had bad luck sweetening wines and stablizing. chemicals are new? and dosing is per spec. I had a similar problem with blueberry, reason fior replacing chemicals (thought they might be old). Wine was not "gassy" when bottled and is not bad bur worried about bottle bombs and questioning my back sweetening ptrocess.