Too Sweet

Discussion in 'Forum Comments, Suggestions & Help' started by mainshipfred, Jun 27, 2018.

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  1. mainshipfred

    mainshipfred Junior Member Supporting Member

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    I have a 5 gallon batch White Zin from last fall that I stopped the fermentation (by freezing) at 1.005 but it's way too sweet. The potential alcohol is only 9.57. My understanding is alcohol levels have an impact on the brix but I'm a little unclear on how. Only added 1/4 tsp of sorbate after freezing but have sulfited it to around 35ppm. Am I waisting my time trying to restart fermentation to lower the gravity, is there another way to reduce the sweetness or do I just live with it?

    Thanks
     
  2. salcoco

    salcoco Veteran Wine Maker Supporting Member

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    restarting will be difficult. best make another and blend.
     
  3. mainshipfred

    mainshipfred Junior Member Supporting Member

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    Good suggestion, thanks.
     

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