Originally Posted by dale1038
I threw down a 1 gallon batch of this a few months ago. It stalled out at 1.055. Yikes! I'm guessing the OG was super high. I didn't test it, as I didn't have a ton of wine to test. It tasted amazing though. I'm going to give it another shot with a 3 gallon batch. What OG should I be trying to hit to get this thing to dry out? Thanks.
Mine stalled out at 1.050 and I couldn't get it any lower, even after adding 2 more packets of wine/champagne yeast. I guess the 10% ABV won't allow any more yeast to live in there.
It's WAAAYYY too sweet but hoping the flavor may mellow out in a couple months.