Ideas / Advice for rescuing my ginger wine

[caitlintilt]

I made ginger wine from a kit, it has been fermenting 15 days and I was hoping to stop fermentation with some sugar left in for a bit of a sweet wine but all the sugar is gone (or near enough) producing a strong dry wine. I have put in the finings from the kit and plan to add more sugar after a day or so to increase sweetness, but it also doesn't have much flavour. I've got some white grape concentrate knocking around I was pondering putting in, and although I'm not too fussed about the ginger flavour, I just want a nice wine, it would be good if there was an easy way of infusing a ginger flavour at this point. I've only been brewing about half a year so advice anyone? Would adding the sugar be ok? The finings that went in were one called kieselsol and one just called stabiliser and for in 24 hours there is one called chitosan. Will these have killed the yeast so I can put in more sugar without worrying about fermentation restarting? And will this make my wine cloudy?

Thanks everyone who replies

 

[RobWalker]

what kit was it?

white grape juice will need to ferment out, but it will make for a better wine. it will get better in time too, wine takes a few months to taste good.

 

[caitlintilt]

It was a curiously brand free kit my uncle gave me, out of date but I put in new yeast, perhaps I should just give it up as lost, I only spent the £2 the sugar cost me anyway, so would the time to add the concentrate have been ideally at the beginning, and less ideally before I put the finings in? Thanks for your reply

 

[oldbloke]

The one marked "stabiliser" should have taken care of the yeast, so you can sweeten it with sugar. A little sugar will help with mouthfeel too. If you want more ginger now, can you find any ginger syrups? Or make one?

 

[caitlintilt]

Ok I'll do that :-) and investigate the ginger syrup, there's lots of ways to buy preserved ginger, maybe that will help, thankyou :-)