Hi all,
Was working on my WE Chocolate raspberry desert wine today and things got touchy.
The wine started 6 days ago at 1.128 SG the instructions say to chapitalize the wine with the supplied 350 gram dextrose package included when the wine gets below 1.020 , it was at 1.015 this morning. The included package was actually 400 grams (must have changed the recipe?) it says to dissolve the sugar in hot water in a heat proof container. 4 cup "pyrex" should do, I microwave the water to get hot and add the sugar, not dissolving so i put it on the stove and work it a but, so far so good, now I need to cool it a bit before adding to my wine, I put it in the sink with cold water and proceed to clean up. all of a sudden I hear a loud "tink" the measuring cup shattered, after a bit of esearch I find it was not "pyrex" like my wife claimed after all.
Now what to do? I have a bag of dextrose left over from another project so I throw it on the scale, 406 grams, minus 13 grams for the quart ziplock= 393 grams, close enough, this time I mix in a small saucepan on the stove, sugar dissolved nice and clear, put it in the sink to cool, claen up a bit and notice the clock, I have to leave for work in 15 minutes and still have to pack lunch.
I can't wait for the sugar to cool any more, I add it to the wine as is (hope the volume cools it enough that it doesn't hurt the yeast.
Do a gravity check, now 1.028, the kit says chapitalization should raise it 10 to 15 points, it raised 13 so that part is right, hopefully I will see some fermentation activity when I get home tonight, fingers crossed.
Was working on my WE Chocolate raspberry desert wine today and things got touchy.
The wine started 6 days ago at 1.128 SG the instructions say to chapitalize the wine with the supplied 350 gram dextrose package included when the wine gets below 1.020 , it was at 1.015 this morning. The included package was actually 400 grams (must have changed the recipe?) it says to dissolve the sugar in hot water in a heat proof container. 4 cup "pyrex" should do, I microwave the water to get hot and add the sugar, not dissolving so i put it on the stove and work it a but, so far so good, now I need to cool it a bit before adding to my wine, I put it in the sink with cold water and proceed to clean up. all of a sudden I hear a loud "tink" the measuring cup shattered, after a bit of esearch I find it was not "pyrex" like my wife claimed after all.
Now what to do? I have a bag of dextrose left over from another project so I throw it on the scale, 406 grams, minus 13 grams for the quart ziplock= 393 grams, close enough, this time I mix in a small saucepan on the stove, sugar dissolved nice and clear, put it in the sink to cool, claen up a bit and notice the clock, I have to leave for work in 15 minutes and still have to pack lunch.
I can't wait for the sugar to cool any more, I add it to the wine as is (hope the volume cools it enough that it doesn't hurt the yeast.
Do a gravity check, now 1.028, the kit says chapitalization should raise it 10 to 15 points, it raised 13 so that part is right, hopefully I will see some fermentation activity when I get home tonight, fingers crossed.
