I have Concords but not many as they are just establishing themselves. Sooo, added 3 cans of 100% grape concentrate and about 4lbs. of additional store bought concords and a big container of pure grape juice.
Well at first in the primary nothing happened and 48 hours later I of course added the yeast with my must bags in the primary. Oh she did great.
When my hydrometer got to 1.030 is it....I siphoned it off into the secondary with is a 3gl. Did not top up.
So with C.J.J. Berry's book in hand I looked at what to do. Incidentally it was strong tasting. Couldn't imagine just water, darn it. Anyways looking in the book which is terribly english in it's equations, and got the idea to add sugar to boiled water to top off the secondary which I did when cooled. Well let me tell you she is cooking. Really took off and it's about three days now and she is doing some pretty fast fermenting still. I worry she'll kill herself off from to much sugar and an inappropriate time. I had only put 12 cups of water in my primary when I began and a five pound bag of sugar. I would liked to have avoided that as Jack Keller does. But anyways, I went by taste and the fact that my 8-10lbs of actual grapes didn't seem to be fermenting on their own. So it didn't have alot of sugar or water to begin with.
I'm looking for opinions here. When I added to the secondary to top it off I did so at the rate of 1/3 cup of sugar to the half pint of water X 4 times. In the book, and probably the way I interpreted it. It tasted good and semi sweet when added, which is what I'm looking for.
Just need opinions on what people think of adding at this time and the fact that she is fermenting really guite alot in the secondary. How long should it normally be in the secondary to begin with? I had read 4-6 weeks. I worry of course about her stopping prematurely.
What does anybody think about this boo-boo please?
~Kewanee
Well at first in the primary nothing happened and 48 hours later I of course added the yeast with my must bags in the primary. Oh she did great.
When my hydrometer got to 1.030 is it....I siphoned it off into the secondary with is a 3gl. Did not top up.
So with C.J.J. Berry's book in hand I looked at what to do. Incidentally it was strong tasting. Couldn't imagine just water, darn it. Anyways looking in the book which is terribly english in it's equations, and got the idea to add sugar to boiled water to top off the secondary which I did when cooled. Well let me tell you she is cooking. Really took off and it's about three days now and she is doing some pretty fast fermenting still. I worry she'll kill herself off from to much sugar and an inappropriate time. I had only put 12 cups of water in my primary when I began and a five pound bag of sugar. I would liked to have avoided that as Jack Keller does. But anyways, I went by taste and the fact that my 8-10lbs of actual grapes didn't seem to be fermenting on their own. So it didn't have alot of sugar or water to begin with.
I'm looking for opinions here. When I added to the secondary to top it off I did so at the rate of 1/3 cup of sugar to the half pint of water X 4 times. In the book, and probably the way I interpreted it. It tasted good and semi sweet when added, which is what I'm looking for.
Just need opinions on what people think of adding at this time and the fact that she is fermenting really guite alot in the secondary. How long should it normally be in the secondary to begin with? I had read 4-6 weeks. I worry of course about her stopping prematurely.
What does anybody think about this boo-boo please?
~Kewanee
