Any advice on making a slightly sweet high alcohol (17%) with out getting a "stuck " fermentation ? Should i ferment to dry first with something like Lavin EC118 then sweeten later or ......??
thanks
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15 years ago
High Alcohol Wines
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15 years ago
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15 years ago
Jack Keller's suggestions for making a port are right on. It's called syrup feeding. Here's the link:
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Steve
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15 years ago
I've made both peach & pear wines to 15+% in the past. Having bought too much sugar for the resulting amounts of harvested fruits, we just dumped in all the sugar and followed Keller's recipes regarding nutrients etc anyway. The EC 1118 proved to be a mighty work horse! It never stalled,kept working away until it exhausted itself. We did nothing more than follow the recipe and it kept chugging along, a happy colony of yeastie beasties partying towards yeast valhallah! The resulting products ranged from a hint of sweetness to a dessert-like quality. And we never got any bottle grenades...yet.
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14 years ago