Old Philosopher
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- Oct 22, 2009
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The answer is probably on the Board somewhere, but maybe somebody can jog my memory.
What happens if a wine is stabilized and "finished" before all the yeast has been exhausted? I have a 5 gal batch that's at about 7% alcohol abv and tastes great. I'd like to halt it right there. But the SG is 1.052 (down from 1.100).
Can I stop it now, without killing the quality?
Thanks for suggestions.
What happens if a wine is stabilized and "finished" before all the yeast has been exhausted? I have a 5 gal batch that's at about 7% alcohol abv and tastes great. I'd like to halt it right there. But the SG is 1.052 (down from 1.100).
Can I stop it now, without killing the quality?
Thanks for suggestions.