I have a batch of beet wine going right now that is about 3 1/2 weeks old and has slowed down fermenting considerably. The recipe I an loosely following calls for the introduction of a substantial amount of light brown sugar (1 lb per gal wine) after the first racking. The recipe calls for the sugar to be slowly stirred in, but I find this troublesome and an invitation for a ruined batch. I am concerned about the method of introducing this sugar as I do not wish to contaminate the wine. I also question the need for the extra sugar as my starting sg. was 1.088. If I ferment down to .990 I think my alcohol content will only be about 9 1/2 %. Is that correct? I am not concerned as much about the alcohol content as I am that the alcohol level will permit long term storage.
P.S.
I did my first racking last night and the wine tasted coarse and somewhat yeasty but not bad and I am sure will smooth out with time.