Too Much Sugar
a: yeasts ~
b: obese buffet diners
What:
"The second thing I think I did wrong was pushing the yeast. I didn't know what I was doing, and added way too much sugar to the wine. I wanted a sweet wine, so I thought there was a way to stop the fermentation around 11%, and leave the undigested sugar in there as a sweetener. But that's really not how this whole thing works. The yeasts are like obese buffet diners. They just keep eating and eating everything that's there until they are miserable."
Useful?
Writer: Mark
LCC:
Where:
Date: Jul 10 2014 6:33 PM
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