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svanessa_gw

Fig wine alcohol level

svanessa
16 years ago

I just got back from Tuscany and was hoping my fig wine would have a higher alcohol level than when I left. It's still at 5%. Also there seems to be no more fermentation as there's no more bubbling. The wine has cleared well with a good quarter-inch of sediment at the bottom of the carboy.

Question, will the alcohol level increase with time? Should I add more sugar? I plan to rack again in 2 weeks.

Thanks,

Sue

PS: The Sangiovese grapes in Tuscany were wonderful! I didn't know that grape was used to make chianti. I took every opportunity to sample their wines. :-)

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