To much sugar?

[chadk88]

My very first wine I started hasnt started fermenting yet and it has been about a week. My starting SG is about 1.120, which I have read is to high. So can I dilute the wine with water to get the SG down to 1.100 and pitch new yeast in there, and do I have to re-add the yeast nutrients and other stuff I put in there. Also, will the grape juice stay good in the bucket it with out it fermenting.

 

[hector]

How did you pitch ?

Did you make a Starter ?

Are you sure of viability of your Yeast ?

The longest time I could keep a grape Must before pitching was 3 days at a low Temperature and a low pH .

I wonder how your Must would stay so long with no signs of taking the action by Bacteria ?!

Hector

 

[winemaker_3352]

Welcome aboard!!

What are you making?

Instead of adding that much water to bring down the SG - all it will do is water the wine down - might try and double your batch.

 

[chadk88]

Well I rehydrated the yeast before I pitched it, and I did not make a starter. I dont really have the equipment to double the batch, so what would be the best way to lower the SG besides that. Like I said I am a complete beginner, so if this batch doesnt turn out the best I am not that worried about, just trying to learn.

 

[Daisy317]

What's the temp where you're fermenting?

What kind of yeast did you use?

 

[chadk88]

What's the temp where you're fermenting?

What kind of yeast did you use?

The temp is about 75-78, and I used Lalvin EC-1118

 

[Daisy317]

If I was you I'd probably just water the wine down. I wouldn't dump what you take out, out. I'd make a separate, smaller batch.

If you're just starting out, I'd hate to just dump it because you can still learn from this batch.

I use that yeast a lot. Once you get the s.g. down, make a starter. I do that by using an old spaghetti sauce jar and adding warm water, yeast and a few tablespoons of sugar. No exact science for me... I then cap it, shake it, and let it go for a few minutes. Just be careful when you take the lid off, it usually gets going quick.

 

[Daisy317]

What flavor are you making?

 

[Daisy317]

You can always add flavor back later. Someone here can help you more when you get to that point. Just don't give up!!!

 

[chadk88]

Thanks for all the help, one other question I had was while fermenting in the primary should I have the lid on the bucket completely sealed with an airlock, or should I just have the lid sitting loosely on there so it can oxygen

 

[hector]

while fermenting in the primary should I have the lid on the bucket completely sealed with an airlock, or should I just have the lid sitting loosely on there so it can oxygen

As long as it's fermenting vigorously in the Primary , you don't need to seal it with Airlock on , because CO2 pressure above the surface of the Must doesn't let a big Oxygen uptake by the Must and it is safe .

Hector

 

[Wiz]

Good answers to your problem. For future batches, use your hydrometer. S.G. should not be above 1085. Check often as you add your sugar.

 

[Daisy317]

Thanks for all the help, one other question I had was while fermenting in the primary should I have the lid on the bucket completely sealed with an airlock, or should I just have the lid sitting loosely on there so it can oxygen

Everyone has their own way of doing this too. Sometimes I just loosely sit the lid on top of the bucket. Other times I use cheese cloth and rubber band it around the top to keep bugs (and kitties) out...

I don't use an air lock at this point because you want the must to get oxygen so that your yeast have a happy appetite.