Hi all.
If you put in too much sugar for the yeast you are using will fermentation stop just about at once,or will it continue to ferment for say a few days before running out of "energy"and give up.
I had calculated I put in too much sugar, maybe = to about 18 % in my fruit red wine made using berries, grape juice, sugar and honey but it is still fermenting strongly after a couple of days in secondary.
It s youngs wine yeast just the normal general yeast.
Is it likely to not ferment to dry and stop sweet?
If you put in too much sugar for the yeast you are using will fermentation stop just about at once,or will it continue to ferment for say a few days before running out of "energy"and give up.
I had calculated I put in too much sugar, maybe = to about 18 % in my fruit red wine made using berries, grape juice, sugar and honey but it is still fermenting strongly after a couple of days in secondary.
It s youngs wine yeast just the normal general yeast.
Is it likely to not ferment to dry and stop sweet?
