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**rshosted** · 02-01-2007, 03:55 AM

I am working on a WE port kit. The intstructions call for adding 450 Grams of sugar (or 1 1/2 cups). I used a new scale that measures in grams. But it appeared I added more like 2 - 2 1/2 cups when I filled up the measuring cup to set on the scale.

I'm just a little worried becuase I just checked the S.G. and it was at 1.022 S.G. The kit was started on the 21st at 1.115 S.G.

Becuase it has been a cookin' for 10 days, I just expected it to be a little closer to finished.... But I have never 'cooked' a wine to such a high ABV....

masta · 02-01-2007, 07:47 AM

The info I have on white granulated table sugar is that is weighs 200 grams per cup.

**rshosted** · 02-01-2007, 01:20 PM

That makes me feel a little better. But worried about WE's directions. Especially since my wine doesn't appear to have any activity right now. I'm hoping it's just slowing down. I'll give 'er a day or two retest. I may have to repitch yeast. I checked the temp and it's around 80, so I moved 'er to a cooler place too.

masta · 02-01-2007, 01:29 PM

It should be ok since the ABV should only be ~12.5% at this point using the SG of 1.115 to 1.022 but I don't know what yeast was in the kit.

**rshosted** · 02-01-2007, 01:55 PM

I don't have my notes with me, but I was pretty sure it was Lavlin EC-1118 so it should tolerate it pretty high.

I have another small confession to make. I added about .5-.75 lbs of blended raisins. But the sugar in those should only be like .005

I'll keep an eye on it.

masta · 02-01-2007, 03:56 PM

Tweaking kits outside of the instructions...OH MY

I agree not an issue at all.

**rshosted** · 02-01-2007, 10:46 PM

I walked into and found 'er bubblin'. I think she was just being shy.

Actually, I wonder if it shocked the yeast a little when I dropped the sugar. It really did stop for a day or two.

**rshosted** · 02-07-2007, 01:55 AM

Ok. I got back in town and retested the wine. it is still at 1.022.

I figure I'll try and get another packet of yeast at the local brew shop and make a starter. Maybe add a little nutrient just for luck. Keep your fingers crossed.

I'm still unsure of why it was bubbling becuase the SG didn't seem to change. The wine still tasts pretty sweet. I did rack it off the gross lees in order to prevent it from going bad. I figure it has enough alcohol in it now to keep it healthy, just a matter of pushing it a little higher and dryer.

daveb50 · 02-08-2007, 01:10 AM

Trying to restart a high alcohol must may require adding must to your starter using the doubling method. I had to do one like this a couple years ago, I used this method from Jack Kellers site.

http://winemaking.jackkeller.net/problems.asp

Dave

**rshosted** · 02-08-2007, 03:47 AM

Thanks Dave, good info.

I did add some yeast energizer, made sure the temp was at 70 and repitched some yeast. I'm thinking of adding some nutrient too......

I figure I"ll give it a day or two and see if she starts to bubble again.

Oh yeah, I almost forgot. I talked sweetly to her and told her she was the prettiest port I have. She is sittin' next to a bodega, and RJS Orange Chocolate and might just be throwing a little tantrum.