Started a new batch in a bucket, and apparently I only made about 4 gallons. After two weeks my abv was at 11%. Perfect!
Here is the problem I've created: After two weeks I racked the 4 gallons into a 5 gal carboy. Keep in mind that I am new to wine making. In an effort to minimize the surface area of oxygen exposed wine, I added about a gallon of water to bring the level up to the neck of the carboy, and then locked it. Using a vinometer, it looks like my alcohol content is now about 7%. I plan on back sweetening...which will also slightly decrease my abv.
How can I save this? Is there a type if alcohol I can use to raise the abv without significantly affecting taste? Or should I simply add more sugar and yeast...essentially start over?
Your thoughts would be much appreciated!
Here is the problem I've created: After two weeks I racked the 4 gallons into a 5 gal carboy. Keep in mind that I am new to wine making. In an effort to minimize the surface area of oxygen exposed wine, I added about a gallon of water to bring the level up to the neck of the carboy, and then locked it. Using a vinometer, it looks like my alcohol content is now about 7%. I plan on back sweetening...which will also slightly decrease my abv.
How can I save this? Is there a type if alcohol I can use to raise the abv without significantly affecting taste? Or should I simply add more sugar and yeast...essentially start over?
Your thoughts would be much appreciated!