Hi there,
I'm making a concord grape wine and I never took an initial reading of my ABV or SG or anything, I put the yeast in about 24hrs ago and just realized I never added sugar to adjust the potential ABV. Currently it's at 10 Brix and I'd like to get it to 21.5. Is it too late to add sugar to adjust? The recipe called for 6.5 lbs of sugar but it seems like a risk to add after the yeast has started.
Any advice?
I'm making a concord grape wine and I never took an initial reading of my ABV or SG or anything, I put the yeast in about 24hrs ago and just realized I never added sugar to adjust the potential ABV. Currently it's at 10 Brix and I'd like to get it to 21.5. Is it too late to add sugar to adjust? The recipe called for 6.5 lbs of sugar but it seems like a risk to add after the yeast has started.
Any advice?