alaskanaturally
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- Aug 11, 2015
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We make many different fruit wines. Usually start with a SG of 1.105. Sometimes the fermentation has stopped at 1.000. Can we add yeast and nutrient at this point to increase the alcohol content, let's say to a SG of 0.900.
Any help would be appreciated.
You can write us direct at [email protected]
Any help would be appreciated.
You can write us direct at [email protected]