Greetings, a sometimes lurker here who makes the occasional wine kit. Always amazed at the knowledge and the depth of involvment of some posters here. I recently started a white wine kit. I always try to follow the suggested times on the instructions for the various steps, but this time I left the wine in the primary fermenter too long. SG was .995 when I put it into the secondary fermenter. Believing it would be better to have it ferment a little more to drive out any air above the wine, I stirred in about a cup of sugar desolved in boiled water. That was 4 days ago and still no sign of any activity in the air lock. Since I don't want a sweet wine (assuming I haven't ruined it anyway) I need to know the best course of action. Add more sugar, buy some more wine yeast? This is a "Wine Art" chablis and when transfered to the secondary, it had a rather sharp cidery smell. Would that be normal? My best regards to the groups and thanks for any advice.
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20 years ago