Ok here's the thing I started a batch of watermelon wine back on 7/9/11
in a 6 gallon primary I added 40 pounds of watermelon, 5 lbs of sugar, 1 package of yeast (71b-1122), and pectic enzyme...
The starting SG was 1.040
after only a week almost all the actual "watermelon" had dissolved and the airlock stopped bubbling. So I racked it to 6 gallon carboy and took another SG reading on it and it had dropped to 0.998, which in my understanding will make it very dry and not what I am shooting for... topped off the carboy with water mixed with enough corn sugar to raise the SG back up to 1.011 and of course it started fermenting again (not too worried about it getting stronger)...
My concern is what is the best way to go about getting it sweet again and WHEN should I do it... I prefer sweet wines and also curious as to what my target SG should be...
in a 6 gallon primary I added 40 pounds of watermelon, 5 lbs of sugar, 1 package of yeast (71b-1122), and pectic enzyme...
The starting SG was 1.040
after only a week almost all the actual "watermelon" had dissolved and the airlock stopped bubbling. So I racked it to 6 gallon carboy and took another SG reading on it and it had dropped to 0.998, which in my understanding will make it very dry and not what I am shooting for... topped off the carboy with water mixed with enough corn sugar to raise the SG back up to 1.011 and of course it started fermenting again (not too worried about it getting stronger)...
My concern is what is the best way to go about getting it sweet again and WHEN should I do it... I prefer sweet wines and also curious as to what my target SG should be...