I have a batch of beet wine going right now that is about 3 1/2 weeks old
and has slowed down fermenting considerably.

The recipe I an loosely following calls for the introduction of a
substantial amount of light brown sugar (1 lb per gal wine) after the first
racking. The recipe calls for the sugar to be slowly stirred in, but I
find this troublesome and an invitation for a ruined batch.

I am concerned about the method of introducing this sugar as I do not wish
to contaminate the wine. I also question the need for the extra sugar as
my starting sg. was 1.088. If I ferment down to .990 I think my alcohol
content will only be about 9 1/2 %. Is that correct? I am not concerned
as much about the alcohol content as I am that the alcohol level will
permit long term storage.


P.S.

I did my first racking last night and the wine tasted coarse and somewhat
yeasty but not bad and I am sure will smooth out with time.