I recently started a 6 gallon Liebfraumilch kit because I wanted a lighter sweeter ABC (Anything But Chardonnay) white wine. It's been a bit brisk here in Maine for the last several weeks so with the temps in the house hovering in the
63-67F range the fermentation has been slow. I had to carry it into the loft area where it's a bit warmer to jump start the fermentation... too cold downstairs. Yesterday I tasted the wine and measured the SG. It's still fairly sweet, and the % alcohol is currently in the 7-8% range. It's still bubbling away slowly.My question is if I want to keep it on the sweet side and keep the alcohol in the 10-11% range, is there any danger in stopping the fermentation early? Will I put the finished product at any particular risk?
Thanks for any insights.