coboll
Active Member
- Joined
- Sep 18, 2013
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Is it better to start with a higher specific gravity or back sweeten when finishing wine.
I have a dry .990 plum wine aging and will probably need to back sweeten to make it paletable.
My apple wine started at 1.100 and I'm not sure if my yeast can handle all that sugar when done fermenting. It's in the primary.
I'm curious how the different sweetness tastes when it's done?
I will be starting a grape wine soon and I'm not sure if I should start out with a high SG or try to back sweeten in the end.
I'm new to winemaking and have alot of wines going and alot of questions.
I have a dry .990 plum wine aging and will probably need to back sweeten to make it paletable.
My apple wine started at 1.100 and I'm not sure if my yeast can handle all that sugar when done fermenting. It's in the primary.
I'm curious how the different sweetness tastes when it's done?
I will be starting a grape wine soon and I'm not sure if I should start out with a high SG or try to back sweeten in the end.
I'm new to winemaking and have alot of wines going and alot of questions.