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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > can i restart fermentation intentionally?
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Old 01-14-2013, 05:02 PM   #1
mixmasterroz
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Default can i restart fermentation intentionally?

Im new to wine making and have 3 gallons of a white grape wine that seems very bitter and not very strong. I racked it into 3 1 gallon bottles and have it air locked. I am wondering if i could add more sugar and new yeast and try to increase the alchohol level. Is this possible? i did not get the SG initially so im at a loss right now. I may just have to chaulk this batch up as a loss.

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Old 01-14-2013, 10:58 PM   #2
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Don't give up and chuck it out just yet.

What kind of must did you use - fresh juice? storebought juice? A kit? Did you add any extra sugar when you made the must? What kind of yeast did you use?

More information will help people help you.

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Old 01-14-2013, 11:31 PM   #3
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To answer your question, yes.

I would reccomend a yeast nutrient/fresh yeast combo for that, but first you should try to let it sit for awhile. If the initial fermentation is done (take a sample and chk if you can) you may just have 'young wine'. Young wines taste a bit harsh, but will develop with age. If you can stand to wait, (I know how hard it is!) give it a month and see if it gets better. :-)

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Old 01-15-2013, 09:07 PM   #4
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Thanks for the help! to get my 3 gallons, (fresh juice) i took a pot and filled it 51% full of white grapes. i then added water until the pot was 75% full. then imashed the grapes cooked it for 10 minutes at 160 degrees. I did not ad any sugar and i believe the yeast was champaigne. i know my steps were half As* and this wont be happening again.

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Old 01-15-2013, 09:44 PM   #5
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;-)

We all do the best we can with the ingredients we have.

A learning experience no doubt!

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Old 01-15-2013, 10:13 PM   #6
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HA! tell me about it. so you think I'm gonna end up with salad dressing or just wait it out for another month or so? and then add the nutirent/ fresh yeast combo?

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Old 01-16-2013, 12:33 PM   #7
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I'm not there to taste it, but it SOUNDS like its young. Do you have a LHBS you could take it to and have a few experts taste it? The guys at my local shop are amazing at analysis and diagnosing problems.

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