TopsyKrett
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- Mar 17, 2009
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I am making a blackberry port style wine and have gone through the fermentation and it is now in the secondary with the gelatin finings. I am wondering whether I can add additional sugars because it seems by the smell that the wine will be very dry. I of course dont want to re-ferment it, and in a week or so i will be ready to transfer for bulk aging and adding the brandy.
Will the wine conditioner sweeten it up enough with the brandy also, or will I/Can I add additional sugars at this next stage?
Thanks for any info!
Will the wine conditioner sweeten it up enough with the brandy also, or will I/Can I add additional sugars at this next stage?
Thanks for any info!