I have a pomegranate mead and a pomegranate wine, both the same age (started within a week of each other). When I started the wine, I didn't understand much about how yeast works, so I used a recipe with enough sugar for a really aggressive yeast, but entirely too much for Côtes des Blancs. As a result, it's now stuck around 1.05. It's still got an occasional bubble in the airlock, but the SG hasn't dropped (at least not more than .001) since I read it 11 days ago. On the other hand, I have a pomegranate mead that finished very dry. I racked it once, and there's no activity in the airlock.
So what I'm wondering is if it would be a good idea to blend the wine with the mead in the hopes of balancing the sweetness. Or should I repitch another yeast in the wine and let it chew through what's left?
So what I'm wondering is if it would be a good idea to blend the wine with the mead in the hopes of balancing the sweetness. Or should I repitch another yeast in the wine and let it chew through what's left?
