Got a 3 gallon batch of peach wine sitting/working since 9/20 started at 1.085 s.g. it's still working a bit...I usually let my wines ferment out till the yeast is done resulting in wines that shall we say "pack a punch"...but are dry and lack alot of the fruity flavor that's there to start with.
This stuff tastes absolutely fantastic(had a swig when starting to rack from primary bucket to carboy)
I wanna catch this batch "mid swing" and stop what's left of the ferment and capture more of the sweet fruity flavor yet with a good amount of alcohol(as homemade country wines should have). I do have the stabilizers potasium meta...and sorbate. When should I add them ?
I've made a good number of batches of very good/potent wines in the past with great results but without stopping the fermentation,I also don't want a thick schnappy(spl?) taste/texture. I don't wanna sound stupid here....but this one I'm not sure of......
I've had great experiences with the info.I've gotten from the members here in the past,I'm anxious to see what comes of this-Thanks in advance,Shane.
This stuff tastes absolutely fantastic(had a swig when starting to rack from primary bucket to carboy)
I wanna catch this batch "mid swing" and stop what's left of the ferment and capture more of the sweet fruity flavor yet with a good amount of alcohol(as homemade country wines should have). I do have the stabilizers potasium meta...and sorbate. When should I add them ?
I've made a good number of batches of very good/potent wines in the past with great results but without stopping the fermentation,I also don't want a thick schnappy(spl?) taste/texture. I don't wanna sound stupid here....but this one I'm not sure of......
I've had great experiences with the info.I've gotten from the members here in the past,I'm anxious to see what comes of this-Thanks in advance,Shane.
