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Thanks! And this leads me to another question, of course. I've read that some wines stabilize on their own. Do I still need to use some sort of stabilizing agent if stabilization occurs naturally, just to ensure that fermentation does not start again once it is back sweetened?

Hello! I am brand new at the winemaking process. I just transferred my first batch of ginger peach wine to the secondary, and the SG was right where I wanted it to be, but the ginger and other spices are way overshadowing the peach. It also isn't quite as sweet as I want it to eventually end...