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i guess the yeast ate all the sugar...tastes like it needs a little more sugar...
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A good wine starts with a balance of acid and sugar. When you start the wine, you bring the sugar level up and ferment. When it's done fermenting - it's done. Don't add more sugar - you'll just get more alcohol and less taste, if you can keep it fermenting. If the fermentation stops, it may be hard to get it going again. Just ferment it once, and let it rest for a couple of months. If you want it sweeter, you can either stop the fermentation before it's done, or add something to make it taste sweeter before you bottle. Be careful if you add sugar before bottling, because it will carbonate and pressurize. Tastes great if you don't blow the bottles up.