petes
Well-Known Member
I have several wines and meads that have reached final SG, now bulk ageing.
Some are high in gravity; wondering if backsweetening would enhance their drinkability from later to sooner?
Lactose looks good for avoiding bottle bomb potential - can it be added prior bottling or does it have to be included in the ferment even though it is unfermentable itself?
Does it have any effect on the product - i.e. causes cloudiness so needs extra time to clear?
3 questions; can anyone advise please.
Cheers, petes
Some are high in gravity; wondering if backsweetening would enhance their drinkability from later to sooner?
Lactose looks good for avoiding bottle bomb potential - can it be added prior bottling or does it have to be included in the ferment even though it is unfermentable itself?
Does it have any effect on the product - i.e. causes cloudiness so needs extra time to clear?
3 questions; can anyone advise please.
Cheers, petes