I have a batch of wine that has been in fermentor for a few months... it is clear and the gravity has been steady for a couple of months. The issue is the gravity is very high. I have tried everything except repitching more yeast. I have decided to go ahead and bottle as is since we tasted it and it is super sweet but good. Do I have to sulphite and sorbate since the yeast are apprently dead? Or is it better safe than sorry?
Originally Posted by Mikethepoolguy
I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.