I don't think this is my imagination, because my son has noticed this also. When I make a "sweet" or "off dry" wine I am pretty careful about not over-sweetening it because I do not like the really sweet wines. However, I am noticing that the wines I do sweeten, the sweetness tends to intensify...
Julie, yes, you are correct about the final S.G. - .998 is correct. I get bleary-eyed trying to read the hydrometer, or as my son's girl-friend calls it the "gravometer". The fining agent was Superkleer or something similar. Yes, I did add sulfites when I sweetened back to 1.01. Maybe I just...
Here is the recipe -
8 lbs Pumpkin "meat" (shreded)
5 lbs Sugar
5 tsp Acid Blend
1/2 tsp Tannin
2 tsp nutrient
2 Campden, crushed
1 EC-1118 Yeast
Starting S.G. was around 1.080, don't remember for sure. Final S.G. before sweetening was .08...
I made some pumpkin wine from one of Jack Keller's recipes and I am having trouble getting to clear. Any hints? I have tried several fining stages and even added more pectic enzyme but nothing seems to work. One of the guys at the wine shop where I trade said that pumpkin beer is difficult...
First Batch of Skeeter Pee
Bottled my first batch of Pee on Oct. 6. Was a little disappointed at first because it did not have much "zip" but after a two months in the bottle - WOW!: ib Although the recipe says you can drink it right away, it (like most wines) does better with a little aging...