Too Sweet

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

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  1. Jun 27, 2018 #1

    mainshipfred

    mainshipfred

    mainshipfred

    Junior Member WMT Supporter

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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. Jun 27, 2018 #2

    salcoco

    salcoco

    salcoco

    Veteran Wine Maker

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    restarting will be difficult. best make another and blend.
     
  3. Jun 27, 2018 #3

    mainshipfred

    mainshipfred

    mainshipfred

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    Good suggestion, thanks.
     

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