I just figured out the alcohol percentage of my wines in process.
Most of them are in the acceptable range of 11 - 13% except something went drastically wrong with the black currant wine, as well as the jalepeno wine. According to my calculations:
Jalepeno... Starting SG (1.085) - Ending SG (.940) x 131.4 = 19.05
Black Currant... Starting SG (1.086) - Ending SG (.950) x 131.4 = 17.87
I was under the impression that SG of around 1.085 always made a wine around 11%.
Should I be checking the SG and not letting it ferment out so dry?
Most of them are in the acceptable range of 11 - 13% except something went drastically wrong with the black currant wine, as well as the jalepeno wine. According to my calculations:
Jalepeno... Starting SG (1.085) - Ending SG (.940) x 131.4 = 19.05
Black Currant... Starting SG (1.086) - Ending SG (.950) x 131.4 = 17.87
I was under the impression that SG of around 1.085 always made a wine around 11%.
Should I be checking the SG and not letting it ferment out so dry?