GeneDaniels1963
Well-Known Member
As I have stated on here before, I do most of my wines with wild ferment. That includes blackberry, raspberry, muscadine, etc. My first batch this year had a OG of 1.115, with a potential ABV of 15.5%.
But after racking it only got down to 1.023 and stopped. I was going to add some Red Star wine yeast, but decided to wait a bit. I was racking my second batch and just put 6 oz of the newer wine in the old. It restarted ferment immediately!
So I found another way to keep my ferments wild, even when one of them gets stuck.
BtW, everyone loves my wild ferment berry and muscadine wines. They cannot believe how complex and aromatic they are. One year of aging makes them amazing! I hope to keep a bottle of two back for two years, but it is hard to do!
But after racking it only got down to 1.023 and stopped. I was going to add some Red Star wine yeast, but decided to wait a bit. I was racking my second batch and just put 6 oz of the newer wine in the old. It restarted ferment immediately!
So I found another way to keep my ferments wild, even when one of them gets stuck.
BtW, everyone loves my wild ferment berry and muscadine wines. They cannot believe how complex and aromatic they are. One year of aging makes them amazing! I hope to keep a bottle of two back for two years, but it is hard to do!