So thats pretty much the gist of my problem. I'm making a island mist kiwi pear souvgnon blanc and I wanted to up the alc content to roughly 12%. I have made three other island mist kits (all strawberry white merlots because they have been such a huge hit, two were for weddings) and have always added 4 pounds of corn sugar to the mix. The starting SG should be between 1.048-1.052 per the instructions. The 4 pounds of corn sugar brings the starting SG up to 1.074 which was nice but now I was trying to bring it up to about 1.090 with this kit since it was for me.
Now before I say anymore I was a little under the wine glass at the time of making my calculations and tried to add just enough sugar to bring it up to this level, well my thought was adding 1 pound of sugar brought the sg up .006 so I figured out how much sugar in a measuring cup for one pound. When I measured it with the first 4 pounds it came out to about 3/4 quarter cup was roughly a pound of sugar. So I added 2 and a third quarts cup of sugar again figuring this was roughly 3 pounds more. Well when I checked the SG it came out to a vamping 1.114!!!!
Now I'm not to bummed about that to be honest haha its just going to be a very potent kiwi pear wine but my question is**** do I need to add additional yeast to eat up this extra sugar I used?? Or will it still be able to take down 7 pounds of addition sugar with just one packed of yeast? By the way the yeast I used was a Red Star Premier Cuvee if that matters.
Thanks in advance for the help! Glad to be back to making wine again and having my fun experiments go completely upside down on me somehow hahaha Got to love it!
Now before I say anymore I was a little under the wine glass at the time of making my calculations and tried to add just enough sugar to bring it up to this level, well my thought was adding 1 pound of sugar brought the sg up .006 so I figured out how much sugar in a measuring cup for one pound. When I measured it with the first 4 pounds it came out to about 3/4 quarter cup was roughly a pound of sugar. So I added 2 and a third quarts cup of sugar again figuring this was roughly 3 pounds more. Well when I checked the SG it came out to a vamping 1.114!!!!
Now I'm not to bummed about that to be honest haha its just going to be a very potent kiwi pear wine but my question is**** do I need to add additional yeast to eat up this extra sugar I used?? Or will it still be able to take down 7 pounds of addition sugar with just one packed of yeast? By the way the yeast I used was a Red Star Premier Cuvee if that matters.
Thanks in advance for the help! Glad to be back to making wine again and having my fun experiments go completely upside down on me somehow hahaha Got to love it!