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. >.<
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. >.<