Experiment 2 - Day 5-6
Alcoholic fermentation is in process: Cuvé and Red are approaching 0 of sugars and alcoholic hydrometer shows numbers around 10. White is still behind - 4% sugars and no alcohol. After tasting the two reddish ferments I was shocked how dry they were compared to the Day 3 when I added quite a lot of sugars - I assume the yeast is very productive and consumes it all. Again, I will have the same dry wine as the last time - only it will be stronger in alcohol. So how can I preserve the sweetness of my wines? I found a guide on web explaining how to hibernate yeast to stop it's activity during the process of fermentation. It says that one way could be cooling the wine before it reaches 0% of sugars. If you place your jar/barrel in fridge of cold room with 2-10°C the yeast will go to sleep until the temperature raises again. The advice says to keep cooling for at least 3 days (sediment, yeast will sit at the bottom) and later siphon all the juice above - this is how
