James Otremba
Junior
- Joined
- Mar 25, 2009
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I just finished making the must for a berry wine (Strawberry, Blueberry, Raspberry, and Blackberry) all out of fresh frozen berries. Well the recipe which was kind of a mix and match of a couple recipes and some "simple" fraction math to come up with a "original" recipe... Anyway I came up with using 5 1/2 cups of sugar - so I boiled 5 cups with some water and dumped it in. Then I topped it off with water. Now I figured I would shoot low and just add sugar if I had to but apparently I didn't shoot low enough as my SG ended up being 1.120 it is just a one gallon batch and I have it sitting with a campden tab right now. Well I am kind of thinking that 16% alchohol just might be a little overpowering. I only have the one jug to use for this so splitting it really isn't an option plus I am pretty sure I would lose some flavor from doing so.
My big question is... Is there a certain yeast that I can use which will die out at right around 11 or 12 percent alchohol and leave it maybe just a little sweet? Or would that be way too sweet?
This is a big drawing off of the forums personal experience to still hook me up with a big old 5 bottles of good berry wine...
Oh, and if you think it will taste ok with really high alcohol that would be a route I am willing to go with it as well... I guess maybe I would rather it be too strong alchohol than too sweet... I don't know I would just like to hear some of your opinions on it.
Thanks, James
My big question is... Is there a certain yeast that I can use which will die out at right around 11 or 12 percent alchohol and leave it maybe just a little sweet? Or would that be way too sweet?
This is a big drawing off of the forums personal experience to still hook me up with a big old 5 bottles of good berry wine...
Oh, and if you think it will taste ok with really high alcohol that would be a route I am willing to go with it as well... I guess maybe I would rather it be too strong alchohol than too sweet... I don't know I would just like to hear some of your opinions on it.
Thanks, James