I am make white grape wine and I added cane sugar to bump up the brix
Unfortunately I did not dissolve all the sugar and there is a slurry of sugar on the bottom of the fermenter. The fermentation is going strong but I'm concerned the yeast will not get the undissolved sugar.
Should I try to dissolve the sugar by mixing the wine or not worry about it?
Unfortunately I did not dissolve all the sugar and there is a slurry of sugar on the bottom of the fermenter. The fermentation is going strong but I'm concerned the yeast will not get the undissolved sugar.
Should I try to dissolve the sugar by mixing the wine or not worry about it?