Dewberry wine high sg

Discussion in 'Country Fruit Winemaking' started by samdizshiz, May 6, 2019.

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  1. May 10, 2019 #21

    Stressbaby

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    Late with this, but I'd go with the lower number.

    https://www.fatsecret.com/calories-nutrition/generic/dewberries-raw
    Dewberries have 7.03g sugar/cup
    Via calories you can convert that: 100g berries/43cal and 1c berries/62cal so dewberries have 7.03g sugar/144g berries.
    Convert that again you get 7.03g sugar/0.317# fruit or 22.17g sugar/# fruit.
    Times 12# fruit you have 266g sugar from dewberries.
    You added 3061g sugar so total sugar is 3327g.
    Winecalc tells me that puts your SG around 1.094.
     
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  2. May 14, 2019 #22

    samdizshiz

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    Wow that is some useful info I'm going to keep that thanks . Also I've been reading and watching TV shows about winery's how come they only do an open primary fermentation for 1 to 2 weeks then rack to a barrel to clarify once fermentation is complete there seems to not be a secondary why do we go thru this process but not winery's ?
     
  3. May 14, 2019 #23

    sour_grapes

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    The secondary fermentation vessel that many of us use is a carboy, not a barrel. But this step corresponds to the barrel step you reference above.

    (BTW, true "secondary fermentation" refers to malolactic fermentation. When we sloppily say "secondary," often we mean "secondary fermentation vessel," not MLF.)
     
  4. May 14, 2019 #24

    cmason1957

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    Some wine kit directions have now dropped this entirely unnecessary step and have you keep it in a bucket for up to two weeks. Hopefully the poorly named step "secondary fermentation" will go away.
     
  5. May 14, 2019 #25

    samdizshiz

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    Hmm so that being said I have racked my wine to secondary after 5 days and have noticed the air lock is bubbling constantly it's like the fermentation is still goin strong but now I've sealed it off from air will it have an adverse effect ? Will it slow down should I just remove the air lock ?
     
  6. May 14, 2019 #26

    sour_grapes

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    What is the specific gravity of the wine now? It is probably just degassing that you are observing, not fermentation.
     
  7. May 14, 2019 #27

    Johnd

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    What was the SG when you racked it to the second vessel? That's the real indicator, not the days. Even if it's near dry, sometimes racking can reinvigorate the fermentation than was slowing, or you could just be seeing bubbles of CO2 being released from the wine as it degasses. In any case, as long as it's not foaming through the airlock, it's probably just fine.
     
  8. May 14, 2019 #28

    samdizshiz

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    I did not check the sg when I racked and im not at home to check now but it's seems like the beginning of water boiling like the small bubbles coming up the side it was not dry tho I tasted it there was still some sweetness to it I'm just wondering if pulling the airlock and just covering the carboy with a cheese cloth would be better ?
     
  9. May 14, 2019 #29

    samdizshiz

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    If it helps I just checked sg and it is at 1.014
     
  10. May 15, 2019 #30

    Johnd

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    You racked a tad early, no big deal.
     
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  11. May 15, 2019 #31

    Scooter68

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    Leave your airlock in place. It's not going to inhibit the fermentation.

    Recheck your SG daily now. If it doesn't change in 3 days - your fermentation is completed. If that's the case, it can be tough to restart at this point. A wine with an SG of 1.014 is a tad on the sweet side but should not be objectionable unless you really want a dry wine. Most fruit wines benefit from some sweetness - and in many cases without sweetness the common complaint is a lack of taste. So you may have inadvertently created a off-sweet wine without having to back-sweeten. That's not a bad thing at all.
     
  12. May 15, 2019 #32

    samdizshiz

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    if I could send a video I would but I can't see how to attach one it is still fermenting vigorously allot of bubbles the airlock is bubbling once every second I will keep the airlock attached and see what happens 1557889648133.jpg
     

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