Morning folks...
I made a WOW recently (rgj/pink grapefruit), that I sweetened after fermentation had completed down to 0.990. This worked fine, although got me thinking...
Would an alternative means of getting to the same result (same abv) have been to start with a higher sg (more sugar), say around 1.100 and use wine stopper/stabiliser at 1.010 ?
Is stopping fermentatio predictable enough to lock in the unfermented sugar at the end ?
thoughts?
I made a WOW recently (rgj/pink grapefruit), that I sweetened after fermentation had completed down to 0.990. This worked fine, although got me thinking...
Would an alternative means of getting to the same result (same abv) have been to start with a higher sg (more sugar), say around 1.100 and use wine stopper/stabiliser at 1.010 ?
Is stopping fermentatio predictable enough to lock in the unfermented sugar at the end ?
thoughts?