Just-a-Guy
Junior Member
- Joined
- Nov 5, 2014
- Messages
- 220
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- 87
I mixed up an apricot wine yesterday. Two cans of Vintner's Harvest apricot, in the fermenter, 10 lbs table sugar, topped up to just shy of 5 gals (added acid blend, kmeta, pectic enzyme, tannin). I want this to be a pretty rich flavored and colored wine, which I plan to backsweeten to almost dessert wine levels. SG at end of mix 1.090. I figured that would be ok.
This morning, before pitching yeast, I checked and it is now showing 1.100. Probably the apricots adding sugar? Ya reckon that will work out ok? Or should I add some water? Not wanting to thin it too much....
TIA,
JAG
This morning, before pitching yeast, I checked and it is now showing 1.100. Probably the apricots adding sugar? Ya reckon that will work out ok? Or should I add some water? Not wanting to thin it too much....
TIA,
JAG