I recently started a 6 gallon Liebfraumilch kit because
I wanted a lighter sweeter ABC (Anything But Chardonnay)
white wine.
It's been a bit brisk here in Maine for the last several
weeks so with the temps in the house hovering in the
63-67F range the fermentation has been slow.
I had to carry it into the loft area where it's a bit warmer
to jump start the fermentation... too cold downstairs.
Yesterday I tasted the wine and measured the SG.
It's still fairly sweet, and the % alcohol is currently in
the 7-8% range. It's still bubbling away slowly.

My question is if I want to keep it on the sweet side
and keep the alcohol in the 10-11% range, is there any
danger in stopping the fermentation early?
Will I put the finished product at any particular risk?

Thanks for any insights.



--
Bob Becker

www.becker.org