SMK
New Member
Hello from a new member.
I have been making fruit wines for a few years. Today I made a batch of persimmon wine, using Jack Keller's recipe as a guide. One thing stumped me - he recommends splitting the sugar and putting half in the first ferment and half in the secondary. I was unsure about this, so just adjusted the sugar in the first ferment to the desired SG. Does anyone have any idea why one would add extra sugar in the second ferment for persimmon wine? (the recipe assumes active yeast still). Thanks!
I have been making fruit wines for a few years. Today I made a batch of persimmon wine, using Jack Keller's recipe as a guide. One thing stumped me - he recommends splitting the sugar and putting half in the first ferment and half in the secondary. I was unsure about this, so just adjusted the sugar in the first ferment to the desired SG. Does anyone have any idea why one would add extra sugar in the second ferment for persimmon wine? (the recipe assumes active yeast still). Thanks!