- May 21, 2010
- Reaction score
My husband and I made a batch of red currant wine last year and had a lot of trouble getting it starting to ferment. Once it started fermenting the rest of the process went smoothly. This year we are trying dandelion and rhubarb wine and are having the same trouble with getting the musts to begin fermenting. We are following recipes gotten off the internet or from the local wine maker store. We follow the recipes exactly with respect to pectic enzyme, metabisulphite, yeast, sugar, etc... . When we took the S.G. of the the musts before fermentation they were above 1.100 so we diluted the must with water until we got a S.G in the range of 1.080 - 1.090. After waiting several days we took the specific gravity and it appears to have risen?? to above that 1.100 level. The dandelion recipe called for golden raisins and the rhubarb recipe called for bananas. Have sugars come out of these fruits as they dissolved in the must?? Is the yeast dying because the level of sugar has gotten too high? HELP!!