Anyone think this will turn out?

[grapeman]

You are already approaching the limits of alcohol tolerance of the yeast so if you do try to increase it don't add more than a cup at a time or you will likely end up with a very sweet wine becaue after it stalls out, you can't lower it.

 

[wineforfun]

If I want to try to Max out the yeast can I just keep adding sugar to the primary? Sg is just under 1.020 as of this morning. If it goes below 1.010 I am thinking about adding sugar to try to keep it at 1.010.

Would that be a ok sweetness level for this type of wine?

Would it be better to try this in the secondary?

Any pointers from those who have tried this before?

How would I keep track of abv if I did this? Could I just take a gravity reading before and after I added the sugar and add the additional sg #'s to the starting sg?


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I made a wine similar to this (Bernard's recipe) that turned out pretty good. It took some getting there though. I would just let this run dry and fortify it back from there if you want it with a higher ABV. I started mine at 1.085, ran it to .994. When racking (which was 2 to 3 times), I would add a vodka/water solution to keep the ABV up between rackings, since I was coming up short, due to the amount of lees it was dropping. Not sure where it finished, but I am guessing around 13-14%.
Again, per Bernard, once it was cleared, I let it sit on some dark chocolate.
In the end (9 months later) it is very good. Semi-sweet with a chocolate finish.

 

[calvin]

I just racked this to the secondary. Sg 1.000. Lots of crap floating on top (maybe orange pulp)? i figured pectic enzyme would have taken care of that? I'll let it ferment dry and back sweeten as advised.

I'm Thinking about using chocolate syrup to sweeten after I stabilize the wine. Anyone tried that before? Do you think it will be hard to clear? I was going to use Hershey's chocolate syrup instead of the cocoa powder at the beginning but it contains sorbate and I didn't want to mess up fermentation.




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[calvin]

I tried a sample tonight. I really hope this improves with age because it is not good


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[Alex80]

I think it will turn out fine. I tried something similar once, but without the cocoa and it turned pretty well.

 

[calvin]

I popped open the first bottle of this tonight. Not good. Tastes strong of alcohol. Not much orange or chocolate flavor. If I try this again I will make some serious changes to the recipe.

 

[Julie]

dont have the abv higher than 10% - 11% and use dark chocolate, at least 65% cocoa and add the chocolate after fermentation, stabilizing and backsweetening.

 

[calvin]

Opened another bottle tonight. It is much better than last time I tried it. It's actually drinkable now! I still can't taste the chocolate but it has a nice chocolate aroma. I'll try to hold off 6 more months before I pop another bottle open.

Cheers!

Also the strong alcohol taste is completely gone. The high abv is only noticeable shortly after you drink it .