I have two DJ's of wine that have been fermenting for a month and a half and the hydrometer shows 0.100. Has it fermented totally out? It tastes dry and fizzy. Can I dissolve sugar into it to sweeten or will this start fermentation again if yeast is still active?
Also, When is the soonest that one can consume wine? Once fermentation has stopped what is taking place...(what does another month do?...how does it make it better? ) Appreciate your comments as always!
It might help us to know what kind of wine are you making and have you racked it? Darlene
why do you want to add more sugar? sweeten it? is it suppose to be sweet?
adding sugar any time will casue more fermentation its the nature of the animal.
you can add more sugar and prevent any more fermentation. there is a secret additive that keeps yeast from budding(basically from having sex) the magic letter is K look for it
good luck
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