Learned a tough lesson that I'm sure most wine makers know already......too much suger is a baaddd thing! I started with an S.G. of 1.138 and was using Red Star Montrachet yeast. From what I have read, I believe the yeast choked and died on too much sugar. After 4 days of no fermentation, I diluted with water and brought the S.G. down to 1.10 and added a Red Star Pasteur Red packet of yeast (because thats what I had on hand). It has been another 4 days and no fermentation.
The question is, was I wasting my time after the first batch failed to ferment with the 1.138 s.g.
The recipe I used:
3.5 lbs of Blackberrys (were frozen)
1 can frozen Welches Grape Concentrate
2.5 lbs of suger
1/2 tsp pectin enzyme
1 tsp yeast nutrient
3 quarts water
Red Star montrachet yeast
Any insight/comments would be appreciated.
Thanks
Tony
The question is, was I wasting my time after the first batch failed to ferment with the 1.138 s.g.
The recipe I used:
3.5 lbs of Blackberrys (were frozen)
1 can frozen Welches Grape Concentrate
2.5 lbs of suger
1/2 tsp pectin enzyme
1 tsp yeast nutrient
3 quarts water
Red Star montrachet yeast
Any insight/comments would be appreciated.
Thanks
Tony