Wine without the concentrate.... Whoops

[DDuck]

Hi everyone!

What an incredible forum and community that has been made here. I've recently been using a Solomon Grundy Peach wine making kit to try as a first go, and been loving the process so far.

My problem (possibly due to dyslexia), is that I've realised I've left out the concentrate over the week that the wine has been fermenting. It seems like an obvious mistake in hindsight, but I'm wondering if it's possible to add the concentrate after the wine is reading 995 on a hydrometer?

I had just added the stabiliser, and there seems like plenty of alchol in the brewed water (?), so i'm just looking for the concentrate to add some flavour, not anyting too crazy.

Is it too late? Is it worth a shot? Will it explode

Thanks in advance

 

[Rice_Guy]

welcome to WMT

Many kits are put together with two pouches 1) a grape concentrate intended to generate enough alcohol to reach 12% ABV, 2) a bag of peach / other flavor intended for boosting the flavor and sweetness of your 12% alcohol. I assume that you fermented bag two and are asking how to treat bag one. Sorbate would keep the yeast population from growing, this would make a hard ferment.
I would ferment bag # one with new yeast and yeast nutrient as a separate primary and then combine them. Do you have enough carboys to do this?
If you added bag one at the end you would probably have some fermentation, (sorbate keeps yeast from reproducing) but it would be slow. It might ferment to dryness.