I have a pear (1 gallon batch) wine that I'm about to bottle. It is quite dry. I want to raise the residual sugar to between 2 and 4 percent. Question 1. I saw a formula for raising the sugar, does any one have that handy? 2. The wine has been bulk aging for about 9 months, and I hit it with a campden tablet. Is fermantatiion likely to start again?
Thanks Will
If you add sugar, it will ferment. Campden alone will not stop that. You need to stabilize your wine with the addition of potassium sorbate. That will prevent the yeast from reproducing.
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