Hello everyone.
Im a newbie here and ive only made hard cider so far.
I thought it would be fun to also make 1 batch of apple wine.
Ive got a wine yeast that goes up to 12% alcohol. Does that mean that fermentation stops at this alcohol level?
That would mean I would be able to add sugar to taste before bottling, without having the risk of making ''bombs'' right?
Or that there can safely be some leftover sugar in the wine.
Thanks for letting me know!
Im a newbie here and ive only made hard cider so far.
I thought it would be fun to also make 1 batch of apple wine.
Ive got a wine yeast that goes up to 12% alcohol. Does that mean that fermentation stops at this alcohol level?
That would mean I would be able to add sugar to taste before bottling, without having the risk of making ''bombs'' right?
Or that there can safely be some leftover sugar in the wine.
Thanks for letting me know!