I started up a batch of pineapple wine from juice about two months ago. I added the right amount of sugar for unsweetened juice. Thing is, I used sweetened juice. Doh! Anyway, I now have a dry, ~15.5% deathjuice.
Any advice on where to go from here? I thought I might stabilize at some point, hoping that the yeast is completely inactive, then dilute with straight pineapple juice (hoping this sugar wont ferment), allow to clear, and be happy with a lower alocohol, semi-sweet wine. Is this feasible?
PVH
Any advice on where to go from here? I thought I might stabilize at some point, hoping that the yeast is completely inactive, then dilute with straight pineapple juice (hoping this sugar wont ferment), allow to clear, and be happy with a lower alocohol, semi-sweet wine. Is this feasible?
PVH
