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| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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14-10-2003, 10:15 AM
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Wine...hydrometer/taste question?
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! -----= Posted via Newsfeeds.Com, Uncensored Usenet News =----- http://www.newsfeeds.com - The #1 Newsgroup Service in the World! -----== Over 100,000 Newsgroups - 19 Different Servers! =----- 
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14-10-2003, 02:22 PM
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Wine...hydrometer/taste question?
It might help us to know what kind of wine are you making and have you
racked it? Darlene "Triplex" wrote in message 30... 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! -----= Posted via Newsfeeds.Com, Uncensored Usenet News =----- http://www.newsfeeds.com - The #1 Newsgroup Service in the World! -----== Over 100,000 Newsgroups - 19 Different Servers! =-----
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15-10-2003, 07:36 AM
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Wine...hydrometer/taste question?
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 On Tue, 14 Oct 2003 03:15:59 -0500, Triplex wrote: Can I dissolve sugar into it to sweeten or will this start fermentation again if yeast is still active?
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