Did I wreck it?

[wormcoach]

I started an apple wine. Used bottled juice and added enough sugar to get a gravity of 1.085. Let it ferment for 6 days. When I checked the SG after 6 days it was 0! Yikes.

So I racked into carboy and put airlock on. No bubbling or gassing. Did I wreck this batch?

I tasted it and it tastes okay. But I've never made wine before so I don't really know what it should taste like.

 

[Wade E]

Sounds like all went well to me, relax. Wine is actually very forgiving and unless you didnt use proper sanitation or left italone for a few months all will almost go well. If the sg is stable for more then 3 days then its time to add sulfite and also sorbate if you plan on sweetening it. Remember you should always add sorbate only inthe presense of a decent sulfite.

 

[wormcoach]

Thanks Wade. I'll proceed as directed!

 

[Stefani]

I started making wine in April. My first 3 batches were from bottles wine juice. I used Old Orchard 100% apple juice. I used the Corte De Blanc yeast and my batches all fermented fast. I tasted them at racking and they were all dry!

I'll have back sweetening them. Is there a good method to back sweeten the wine without over sweetening?

I started an apple wine. Used bottled juice and added enough sugar to get a gravity of 1.085. Let it ferment for 6 days. When I checked the SG after 6 days it was 0! Yikes.

So I racked into carboy and put airlock on. No bubbling or gassing. Did I wreck this batch?

I tasted it and it tastes okay. But I've never made wine before so I don't really know what it should taste like.