Dandelion wine - secondary fermentation

[622billy]

In the process of making some dandelion wine for the first time this year. On someone's advice I only put half the amount of sugar into the primary fermentation. Now thinking that I should have put more in - can I add it now and let it ferment again? I have just racked the wine into a clear demijohn after most of the primary fermentation complete. Advice please.

 

[BeerCat]

Depends if its still fermenting? Is the wine clear? If it is your probably too late. I throw all fermentables in at the start.

 

[622billy]

Thanks - still some fermenting going on so nothing to lose ~I guess

 

[cheapbrew]

yeah just add it now.:thumb:

 

[keat64]

Me and my old pal made some dandelion wine about 30 years ago.
Being lazy and cutting corners, we just lobbed the whole heads in, we didn't remove and use just the yellow petals as the recipe suggested.
It was rank bad.

30 years later we still laugh about it.
My dad reckons he still has a bottle in the garage, I wonder of it's mellowed.

 

[622billy]

For your responses. I did add more sugar and then when that didn't kick start it, some more yeast. Ruined the lot and had to pour it away! Lesson learned.