Hello,
I just finished the first racking of my wine. Back in the beginning when I was trying to get the specific gravity up, I was adding so much sugar that I began to think I was going to ruin something, so I backed off. I think my alcohol content has ended up to be something like 10%, which I was fine with. Now I have read that it's not good to have wine under 12% alcohol, because it won't keep very long once it's bottled.
Is this a problem, and if so, can I do another fermentation to raise the alcohol content?
Secondly, the wine from one of my carboys smelled a bit of vinegar. I'm not sure if it was enough to be alarmed, but it was definitely there, especially in comparison to the other carboy. Is there a way to remove the vinegar at this point if it is too much?
Still learning...and thank you all for your help!
Starbuck
I just finished the first racking of my wine. Back in the beginning when I was trying to get the specific gravity up, I was adding so much sugar that I began to think I was going to ruin something, so I backed off. I think my alcohol content has ended up to be something like 10%, which I was fine with. Now I have read that it's not good to have wine under 12% alcohol, because it won't keep very long once it's bottled.
Is this a problem, and if so, can I do another fermentation to raise the alcohol content?
Secondly, the wine from one of my carboys smelled a bit of vinegar. I'm not sure if it was enough to be alarmed, but it was definitely there, especially in comparison to the other carboy. Is there a way to remove the vinegar at this point if it is too much?
Still learning...and thank you all for your help!
Starbuck