- Feb 25, 2017
- Reaction score
- Centerville, Northern Virginia
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?