http://www.the-winery.net/wine-racks-temperature/
Homemade wine is very sweet?
Wine Country recipe calls for 1 kg of sugar plus any fruit in a gallon jug 1. What causes the wine be sweet? Fermentation Not enough time or am I not added the yeast temperature is sufficient or too much coolpr suagr only the 1st place?. I leave ferment for 7-14 days and the rack is turned off when it stops bubbling, but it is as if all the sugar has been fermented.
That's a lot of sugar, I suggest using half that amount for a one gallon batch. Yeast eats sugar to alcohol, but only has a certain tolerance for alcohol actually kills. Since you have so much sugar I think this is a possibility of what is happening, but at least its fermentation time is far away. You should be allowed to ferment for a minimum of one month or until the wine is clear (and is better). So your blood sugar level cut in half, left to ferment for a month and try it. If you want it a little sweeter you can use a stabilizer and add more sugar to the bottle. The stabilizer is only necessary if you add extra sugar to the bottling their bottles do not explode or be carbonated. A small packet of yeast is suggested for up to 6 gallons. Room temperature is good for the wine to ferment, but you should not have problems if between 60F and 80F. A lower temperature will cause the fermentation is slower, but the work still being done.
Wine Storage and Refrigeration