I created 3 liters of pomegranate wine. I think I put excess sugar. Have taken the wine after 24 days.
The wine came out pretty well, but its little sugary, is there a way to decrease the sugar content?
I am planning to create a new batch with less sugar and mix the new wine with old one, will that work?
Any other way to reduce sugar?
Yes, you can blend old and new wine to create a different wine.
You could pitch in a high attenuating yeast or one with a higher alcohol tolerance. Also, if you transfer to secondary and leave for a couple of weeks, sometimes the small amount of extra DO you pick up in transfer can restart a stalled fermentation and allow it to run to completion.
Do you know what your starting and finishing garivities were?
What yeast are you using?
Did you use concentrate, a kit etc...?
garivities are. I am using a yeast which I bought from a baking store, its a dry yeast which I normally use for wine making. I didnt use concentrate or a kit. I used the method and recipe from here. All other batches with dry grapes was great. Pomegranate was new to me.
Nov 4, 2020 at 3:50