D the Catastrophist
Well-Known Member
I was looking at Jack Keller's Sweet Potato Wine recipe and I noticed that in the instructions you only added half the sugar(1 Lb) at the start, you then add the remaining pound of sugar 5-7 days later before pouring into secondary.
Can anyone explain why you would do this and what the benefit would be? For this recipe the potatoes were skinned and boiled in the water and then removed before the yeast was added so it doesn't seem likely it was due to concerns of off flavors.
Can anyone explain why you would do this and what the benefit would be? For this recipe the potatoes were skinned and boiled in the water and then removed before the yeast was added so it doesn't seem likely it was due to concerns of off flavors.