Getting ready to bottle this finally. It sat in the primary for 3 months... life got in the way. I have a problem though. It has attenuated down to 1.000 and is very wine-like. I was thinking of adding Malto Dextrin at bottling to bring up the gravity a bit. Anyone think this is a bad idea or have any other ideas to get some sweetness back into this?
__________________
“When I read about the evils of drinking, I gave up reading" - Paul Hornung
|
Linear Mode
