I agree that freezing helps break down the fruit ao the yeast can better utilize the sugars. If you prefer a sweeter, richer wine then this is a good option.
Getting the fermentation too warm could result in off-flavors in the wine. Earlier in the thread you mentioned a sg reading of this wine to be 1.076 which as it turns out is what my current reading is before adding the yeast.
fresh or bottled apple juice or cider 1.25 pounds granulated sugar (more or less to bring s.g. to 1.095) 1 tsp acid blend 1 2/3 tsp pectic enzyme 1 crushed campden tablet 1/4 to 1/2 tsp tannin 1 1/2 tsp yeast nutrient wine yeast (champagne is good) In primary, stir sugar into juice until dissolved. There are countless trees not only in people’s gardens but also escapees that grow wild. It may taste a little thin. Congratulations on your vinegar, it sounds delicious! The sweeter the fruit juice and more sugar added, the higher the possible alcohol content. If so is there away to add sugar for ABV but keep final wine semi dry? Once you’ve tried making wine from fruit juice, then try your hand at making wine from fruit, flowers or even herbs. And especially, don’t use anything that has held vinegar unless you want to make more vinegar. 1. Make a simple syrup by dissolving equal parts sugar and water together in a saucepan, and then add that to the wine before bottling. What this means is that we are relying on pectic enzymes and yeast to do the work for us.