The forager
Well-Known Member
- Joined
- Apr 10, 2022
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I’ve made a wine with an OG of 1.080 using Youngs General Purpose Yeast. I’d like the ABV to be higher.
Is there a particular stage I can add more sugar to the wine and not stress the yeast out?
Is there a particular stage I can add more sugar to the wine and not stress the yeast out?