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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > adding sugar to fermenting wine
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Old 04-20-2012, 04:18 AM   #1
Arkwright
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Default adding sugar to fermenting wine

I no longer have a secondary ... I know yeast will cannibilize dead yeast when there's not enough sugar to go around putting sulpher in the wine.


If I add sugar as fermentaion slows down is it possible to keep it in a stage of primary fermitation untill the abv% kills off the yeast?

Don't have the money for another secondary and mine cracked today while I was cleaning. >.<


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Old 04-20-2012, 05:48 AM   #2
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I'm no expert but I think you will be fine. I have a apfelwein thats at 9% and .996 with Montrachet thats been sitting in the primary since January and it hasn't seemed to effect anything or have any sulpher tastes.


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Old 04-20-2012, 02:15 PM   #3
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Thank you
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Old 04-21-2012, 02:32 AM   #4
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you can add sugar but you will probably end up with a champagne hooch taste...
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Old 04-22-2012, 01:04 AM   #5
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If you keep adding sugar, you'll still have a ton of lees and a wide headspace. I'd invest in a carboy, buy some jug wine, apple cider or something that comes in jugs, etc. You really need to rack off of the lees and reduce headspace.


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