Originally took 8 lbs of concord grapes, mashed and placed in primary with 7 lbs sugar, agitated and airlocked. Wifes uncle makes all his wine this way, but uses a 3 gal carboy start to finish. Crap shoot on how it comes out, so I thought I would be more precise with it. Not wanting a dry wine (from previous experience) I racked into secondary. However it is rather sweet, to sweet in fact. I have not been able to check SG as I learned the hard way to not put it in the dishwasher! :/
So my question, if I add yeast nutrient to it, will it help the left over yeast take off again or should I add some yeast? (I have DC 47 and L1118 on hand)
Thanks as always.
So my question, if I add yeast nutrient to it, will it help the left over yeast take off again or should I add some yeast? (I have DC 47 and L1118 on hand)
Thanks as always.