Search results

Can i cut with water to reduce SG and add yeast again?

This is my second attempt at making wine and I’m stuck. The following is what i mixed in a primary fermenter. (2) gallons of Vintner’s Harvest apricot wine base. (3) gallons of water. 12 lbs white table sugar. 1-1/2 tsp acid blend. 4 tsp yeast nutrient. 2-1/2 tsp pectic enzyme. ½ tsp...

Knifemaker - I have not back sweetened it yet. I taste lots of alcohol and very little blackberry. I like your idea of adding small quantities at a time until I find the right proportions. This is my very first attempt at making wine and thought I made some major mistake. Now it appears that...

Scooter68 - Too late. I finished the wine (sorbate) before I realized the problem. My plan was to just add another gallon of blackberry base, stir, and refrigerate to prevent fermentation from restarting. What is ABV?

A while back I made a 5 gallon batch of blackberry wine using Vintner's Harvest Blackberry Fruit Base. In my opinion, 1 gallon of base to 4 gallons of sugar water makes a very weak tasting wine. I'm trying to decide what to use to increase the blackberry flavor. I'm thinking I may just add...