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...red wine started in too cool enviroment. thank you "Grapeman", at this point I am grasping at straws. We are moving it to a home with 69-70 degree ambient to see what, if anything, changes. We are considering racking again...., what do you think?

what to do with a batch of red wine that was made in much too cool enviroment? apparently i need a chemist (??)

what to do with a batch of red wine that was made in much too cool enviroment? Wow, thank you for the prompt response Rocky! i might as well confess; started this wine at our cabin in Utah mountains, thought cooler was better - not. I had no hydrometer here so allowed extra time after each...

how solve the problem of a Stag's leap Merlot that was processed in an environment too cool to complete fermentation? (it is too sweet). Thank you!