I was curious if there is a method for sweetening wine without causing renewed fermentation without the use of sorbate?
what about sticking my carboy in the fridge for two days or so?? would that cold crash permanently inhibit the yeast from fermenting further??
The recipe itself is great and id like to keep it is as much as possible.... been using turbinado cane sugar(i.e. sugar in the raw) and its been working miracles.... don't really care to use artificial sweeteners
Im sure I could figure out something to use as a filter. I have mesh for with .000001mm spaces for the purpose of micro-filtering..... thinking i could just use that! Good idea!
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