Eric Bertoldo
Junior
- Joined
- Jan 11, 2019
- Messages
- 9
- Reaction score
- 3
Hi friends. I am nearing the end of fermentation with a Zinfandel kit with skins. I've been making wine for aprox 4 years and I made a rookie mistake of not doing the math when I took my initial reading. I started out at 1.082. Im nearing the end (14 days as of this post) with a .996 s.g. I was hoping, being a zin, that I would end up at around 14-15 abv. But I guess by not doing the calculations that I could just sprinkle fairy dust on it and it would magically be what I wanted. I should have added a little sugar to get it there, but I didn't.
My question is, has anyone ever added some sugar at the end to increase the abv? and if so, what would be the formula for figuring the abv when I'm done?
Im ok with letting it be what it is. I would hate to ruin it. But I'm just a little disappointed in the low abv which seems to be aiming at around 11.3 to 12.1. I now some will say why do I need higher abv? ...... Just a personal preference.
Thanks all.
My question is, has anyone ever added some sugar at the end to increase the abv? and if so, what would be the formula for figuring the abv when I'm done?
Im ok with letting it be what it is. I would hate to ruin it. But I'm just a little disappointed in the low abv which seems to be aiming at around 11.3 to 12.1. I now some will say why do I need higher abv? ...... Just a personal preference.
Thanks all.