KeithTheSnake
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- Joined
- Mar 19, 2011
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Okay, I could use your input here. I've been making wine from grape concentrate from the grocery store with great success -- up until my last batch that I bottled recently.
I cracked open a bottle, and it was kind of watered down. It didn't have the full compliment of fruity goodness and alcohol punch that other batches have always had. I think I did something like use too much water in the simple syrup that I made and added to the carboy before bottling. I guess I got distracted.
This is my proposed fix: I plan on decanting two thirds of the bottles in this five-gallon batch and blending it with the next five-gallon carboy of the same stuff. This time, when I backsweeten, I plan on sweetening the remaining third of the old wine rather than making a syrup with water using the same amount of sugar I always use. Hopefully this will make the resulting wine pretty much what I've always come to expect.
I've stabilized the new batch already, so I think I'm okay with the camden for this double batch even though I'm exposing the old batch to plenty of air. Wine is pretty forgiving, I figure.
Your input would be greatly appreciated.
I cracked open a bottle, and it was kind of watered down. It didn't have the full compliment of fruity goodness and alcohol punch that other batches have always had. I think I did something like use too much water in the simple syrup that I made and added to the carboy before bottling. I guess I got distracted.
This is my proposed fix: I plan on decanting two thirds of the bottles in this five-gallon batch and blending it with the next five-gallon carboy of the same stuff. This time, when I backsweeten, I plan on sweetening the remaining third of the old wine rather than making a syrup with water using the same amount of sugar I always use. Hopefully this will make the resulting wine pretty much what I've always come to expect.
I've stabilized the new batch already, so I think I'm okay with the camden for this double batch even though I'm exposing the old batch to plenty of air. Wine is pretty forgiving, I figure.
Your input would be greatly appreciated.