Phil
In adding sugar to a wine that is finished before it gets to 11% you take the chance of either just a little will make bubbly, and more will blow the bottles, corks hopefully. If it has not reached 11% which is the point at which the yeast dies. It will start to work. If you do not have a vinometer to check for alcohol, that is the problem.
Gordon C. Nofs
From: "philip sauber" <mrtejas@lycos.com>
Archive powered by MHonArc 2.6.24.