I have some rose must and it fermented too dry. I want to add sweetness. And at 10 ABV a couple points of alcohol would be good too. What should I add? Sugar? Simple syrup? Some wine additive? Any ideas?
Thanks,
CAS
I have some rose must and it fermented too dry. I want to add sweetness. And at 10 ABV a couple points of alcohol would be good too. What should I add? Sugar? Simple syrup? Some wine additive? Any ideas?
Thanks,
CAS
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