I have a batch of Welch's wine fermenting.. and I am wondering if I have a problem or if I am just being impatience??
12/17 started wine
12/18 added yeast SG 1130 [seemed high = but I didn't check the SG before I added sugar - know better now]
12/26 SG 1070
12/31 SG 1060
1/2 SG 1050
1/6 SG 1049 [put into carboy]
Hope I added all info needed???
1/9 SG 1040
today I checked it again & it's still 1040
We keep the basement heated to about 70F.
Recipe I used
10 cans (11.5 oz) Welch's 100% frozen grape concentrate
10 lbs granulated sugar Potassium metabisulfite
10 tsp acid blend
5 tsp pectic enzyme
5 tsp yeast nutrient
water to make 5 gallon
Montrachet wine yeast
also used Bentonite at beginning
I hope I added all the info needed???
12/17 started wine
12/18 added yeast SG 1130 [seemed high = but I didn't check the SG before I added sugar - know better now]
12/26 SG 1070
12/31 SG 1060
1/2 SG 1050
1/6 SG 1049 [put into carboy]
Hope I added all info needed???
1/9 SG 1040
today I checked it again & it's still 1040
We keep the basement heated to about 70F.
Recipe I used
10 cans (11.5 oz) Welch's 100% frozen grape concentrate
10 lbs granulated sugar Potassium metabisulfite
10 tsp acid blend
5 tsp pectic enzyme
5 tsp yeast nutrient
water to make 5 gallon
Montrachet wine yeast
also used Bentonite at beginning
I hope I added all the info needed???