Greetings all....I have two separate questions - both involving re-fermentation.
Regarding a concord grape batch - if a batch turns out a bit too sweet for my taste - I want to ensure that I understand the re-fermentation process.
My original yeast (premier curvee) has a maximum tolerance of 16%. Am I correct in assuming that if I re-ferment with a champagne yeast with an 18% tolerance - in theory the re-ferment would burn up some of the remaining sugar - until the yeast dies out - resulting in a bit dryer of finished product. Does this sound logical?
The resulting ABV is not really a concern.
The second question is stuck fermentation - would the re-fermentation process apply to stuck fermentation? Any tips on re-fermentation are appreciated.
My questions are mostly for learning and experimentation.
Thanks in advance!
Regarding a concord grape batch - if a batch turns out a bit too sweet for my taste - I want to ensure that I understand the re-fermentation process.
My original yeast (premier curvee) has a maximum tolerance of 16%. Am I correct in assuming that if I re-ferment with a champagne yeast with an 18% tolerance - in theory the re-ferment would burn up some of the remaining sugar - until the yeast dies out - resulting in a bit dryer of finished product. Does this sound logical?
The resulting ABV is not really a concern.
The second question is stuck fermentation - would the re-fermentation process apply to stuck fermentation? Any tips on re-fermentation are appreciated.
My questions are mostly for learning and experimentation.
Thanks in advance!