''Hypothetically speaking''........What would happen if a Wine Kit brew, when mixed, measured light on the Opening gravity and sugar was added to bring the sg within a reasonable range. Would that brew need a little more yeast and indeed time to ferment out, or is there anything else that could be done to rescue the Kit.
It is a hypothetical question, so please don't perceive it to be a mistake in a disguised cloak.
It is a hypothetical question, so please don't perceive it to be a mistake in a disguised cloak.