I've been making wine from kits for about a year and a half now. I've
learned many things, especially, doubling the time for all of the kits, and
have been having, on the whole , good results. However, because I live where
it gets cold in the winter, and I live in an old house and make wine in the
basement, fermentation in the winter takes forever, even with the help of
plug in directional heaters,electric blankets etc. What I am asking is,I
have been bulk aging some stabilized wines that I just went to bottle and
tried a sip and they are sweet and not fermented out. Can I add more yeast
or having been stabilized with metabisulphite, will that work? I also
foolishly bottled a batch already, which if I can salvage by uncorking ,
pouring back in a carboy and refermenting, I will. Yes , I know I should be
more vigilant with the hydrometer, but I assumed that giving lot of extra
time for each step would account for that,. Obviously not.
Thanks in advance for the help.