Hi a friend who has donated some of my kit swears that the only way to make wine is by adding 50% of the sugar at first then topping it up as fermentation slows. He says this produces a much better wine and is more controllable and he gave it a technical name that I have now forgotten :whistle:
Any of you do this and if so does it really amke a difference?
Any of you do this and if so does it really amke a difference?