I just switched to all-grain and i already made a couple of mistakes on my first try. Everything went well until it came to chilling the wort and i didn't check all connections. Luckily it didn't come apart in the wort but only broke connection on the chiller that was in the ice bucket and...
I added sugar to try to get the yeast active again, but it didn't work. My main objective is to add more alcohol to the wine. The original potential alcohol was 11% and when I checked it again before adding sugar it was just under 5%. Should I use more yeast to kick start it again before adding...
Ok so i have some watermelon wine in the primary and the fermentation has stopped all together. My question is if the alcohol is not where i would like it, is it possible to add more yeast in the secondary?