I'm making strawberry/rhubarb from fresh extracted juice, water added to make 5 gallons. About 14 lbs of sugar to 10 lbs rhubarb plus 4 lbs strawberries.
6 campden tablets (added 24 hours before yeast and other ingredients below)
Other ingredients:
1 qt Welches white grape juice concentrate (pure juice, no preservatives)
5 tsp yeast nutrient
1-1/4 tsp grape tannin
3 tsp pectic enzyme
Used Lalvin 71B-1122 yeast (2 pkts)
Beginning SG was 1.084 or so. SG went down to about .997 in just five days! Must is in primary bucket with airlock. I've stirred about four times over five days.
Question is, will it hurt to bring the SG up at this point (by adding sugar syrup) to try to wake up the yeast and bring up the final ABV? Based on my original SG, I understand it would be about 9-10% ABV when it's finished. I'd like that to come up a couple of points to around 11-12%. I would like to rack at around 1.010 in another 5 days if I can get things going again.
Must tastes and smells clean and flavorful (FYI)
6 campden tablets (added 24 hours before yeast and other ingredients below)
Other ingredients:
1 qt Welches white grape juice concentrate (pure juice, no preservatives)
5 tsp yeast nutrient
1-1/4 tsp grape tannin
3 tsp pectic enzyme
Used Lalvin 71B-1122 yeast (2 pkts)
Beginning SG was 1.084 or so. SG went down to about .997 in just five days! Must is in primary bucket with airlock. I've stirred about four times over five days.
Question is, will it hurt to bring the SG up at this point (by adding sugar syrup) to try to wake up the yeast and bring up the final ABV? Based on my original SG, I understand it would be about 9-10% ABV when it's finished. I'd like that to come up a couple of points to around 11-12%. I would like to rack at around 1.010 in another 5 days if I can get things going again.
Must tastes and smells clean and flavorful (FYI)
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