My buddy Duke likes Mogen David sweet wine. I decided to make a gallon. Since Welches juice is concord i started with it. Wall mart had a gallon of 100% for a bit over 3 dollars so i took it home.
I didn't sulfite because i believed that they bottled under conditions that would almost eliminate bad bacteria.
We started with pectic enzyme and got a starter bottle going.
The original gravity showed 15% potential alcohol without needing sugar added.
Pectic enzyme and pitched yeast the following morning.
It fermented like wildfire and in 3 days completely stopped while still in the primary fermenter.
I figured that my fermentation was stuck and decided to taste it to see how sweet it was. YUCK YUCK almost like vinegar. Sooo dry.
To make a long story short, I had read the hydrometer improperly. I was looking at the brix scale instead of the potential alcohol scale.
The actual P.E. was around 7% and thats why it fermented out so fast. I always treat my juices with yeast nutrient and energizer. Sooo, that in conjunction with a proper starter the juice fermented out very quickly.
A lesson well learned. The new batch it really cooking well. I'm looking foreword to seeing the results.
I'mwondering ifconcords can produce an excellent dry wine with proper adjustments.
We shall see.
Edited by: scotty
I didn't sulfite because i believed that they bottled under conditions that would almost eliminate bad bacteria.
We started with pectic enzyme and got a starter bottle going.
The original gravity showed 15% potential alcohol without needing sugar added.
Pectic enzyme and pitched yeast the following morning.
It fermented like wildfire and in 3 days completely stopped while still in the primary fermenter.
I figured that my fermentation was stuck and decided to taste it to see how sweet it was. YUCK YUCK almost like vinegar. Sooo dry.
To make a long story short, I had read the hydrometer improperly. I was looking at the brix scale instead of the potential alcohol scale.
The actual P.E. was around 7% and thats why it fermented out so fast. I always treat my juices with yeast nutrient and energizer. Sooo, that in conjunction with a proper starter the juice fermented out very quickly.
A lesson well learned. The new batch it really cooking well. I'm looking foreword to seeing the results.
I'mwondering ifconcords can produce an excellent dry wine with proper adjustments.
We shall see.
Edited by: scotty