- Aug 18, 2009
- Reaction score
I have been more than a little forward in saying I backsweetin without sorbate. I have last year raspberry working away right now. It restarted after a year of aging. Yes the SG has gone down. But being as it is in a carboy under airlock it is not a real problem. If I had bottled this wine I would probably had corks laying around and red mess to clean up. Now you all know why I bulk age so long. Looks like I will need to ask Sage for more honey and backsweetin again. Also mean, clearing and degassing. Guess the Raspberry will have a little more kick!