Too little power
Wine Wine should have a power of at least 9%. If it seems (based on sugar content), it is weaker, it is unfortunately flawed. This means that no fermentation was complete. There are several possible premature termination of fermentation:
too low temperature of the fermenting liquid - should pick it up and see whether there is some impact, because if not, it may mean that:
the setting is not enough for the yeast nutrient (ammonium phosphate) - need to add 3-4g on 10l of wine;
may also turn out that the fault lies with the poorly fermenting yeast - then prepare a new, enhanced mother yeast and add it to the must;
cause inhibition of fermentation may be too high content of sulphurous acid - then a few times to transfer the wine from vessel to vessel (to make it Ventilate and remove SO2).
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