Ok so I am finally going to ask a question, for as I can remember this will be my first though I have read a lot.
I made a small amount of Wine about 6 years ago, but have forgotten what little I learned then.
Anyway this is where I am now:
Started 5 Gal Grape wine from Great Value 100% Pasturized Juice. SG of juice was 1.064.
6/28/2017 Added 4 lbs sugar. SG now at 1.094
Put pack of Red Star yeast (tolerance up to 15% ABV) and yest nutrient into pint jar. Let sit 12 Hrs. It was rolling good.
Put premixed yeast into carboy. A couple of hours it was rolling great.
7/1/2017 SG at 1.024
7/6/2017 SG at 1.000
These are probably off because of temperature adjustment I did not do. The Hydrometer is calculated at 68 degrees, the temperature of the wine has been between 76-78 degrees.
When it stayed on SG of 1.000 for several days I racked into another Carboy, leaving a small amount in the first carboy.
I top off the second carboy off with fresh grape juice. I noticed it started fermenting slowly again. I then added a small amount of Yeast Nutrient. WOW it started foaming over the top for a few seconds. After fermenting for a few days it has stopped again. SG now at 1.004 with temperature
adjustment SG 1.006. I added a small amount of yeast nutrient again, nothing happened.
I cannot see it clearing in the carboy but I inserted a Wine Thief all the way to the bottom. it showed a band as to where it had settled to.
I really don't know what question to ask.
Should I just leave it setting in the carboy for a couple more weeks?
Is it going to hurt leaving in carboy longer?
If I bottle it with this Sg this high am I going to make a BOMB?
Thanks in advance for any coments.
I made a small amount of Wine about 6 years ago, but have forgotten what little I learned then.
Anyway this is where I am now:
Started 5 Gal Grape wine from Great Value 100% Pasturized Juice. SG of juice was 1.064.
6/28/2017 Added 4 lbs sugar. SG now at 1.094
Put pack of Red Star yeast (tolerance up to 15% ABV) and yest nutrient into pint jar. Let sit 12 Hrs. It was rolling good.
Put premixed yeast into carboy. A couple of hours it was rolling great.
7/1/2017 SG at 1.024
7/6/2017 SG at 1.000
These are probably off because of temperature adjustment I did not do. The Hydrometer is calculated at 68 degrees, the temperature of the wine has been between 76-78 degrees.
When it stayed on SG of 1.000 for several days I racked into another Carboy, leaving a small amount in the first carboy.
I top off the second carboy off with fresh grape juice. I noticed it started fermenting slowly again. I then added a small amount of Yeast Nutrient. WOW it started foaming over the top for a few seconds. After fermenting for a few days it has stopped again. SG now at 1.004 with temperature
adjustment SG 1.006. I added a small amount of yeast nutrient again, nothing happened.
I cannot see it clearing in the carboy but I inserted a Wine Thief all the way to the bottom. it showed a band as to where it had settled to.
I really don't know what question to ask.
Should I just leave it setting in the carboy for a couple more weeks?
Is it going to hurt leaving in carboy longer?
If I bottle it with this Sg this high am I going to make a BOMB?
Thanks in advance for any coments.