I dont think I have a problem but just wondering if anyone else has experienced this and if I should do it different next time.
I am making wine out of Jam (peach and apricot). My SG was really high when starting so I added some water. I did not want to dilute it too much, taste wise, so I opted to leave it a bit high in SG as I always sweeten back anyway. I figured it if was too high alcohol then I could add some water or juice at that time. I started the wine at SG 1.120. I thought it would work longer. I expected the alcohol content to be higher.
Well the opposite happened. I used 1/2 packet wine yeast (which I have done before) and the wine started bubbling really quickly, within 1/2 day.
It bubbled furiously and then in 5-6 days had totally stopped. I took the SG at that point and it was 1.030. I added about 1/4 teasp bread yeast since I had no more wine yeast (live 1 hour from a store) It did nothing. In 10 more days it has really cleared. I racked it tonite and it is still 1.030. Which in my calibration the wine is still about 11 % alcohol. It is nice and clear and tastes good. Am I ok since I will still sweeten back anyway? What should I have done differntly besides starting at lower SG.
Thanks for your help. Pam
I am making wine out of Jam (peach and apricot). My SG was really high when starting so I added some water. I did not want to dilute it too much, taste wise, so I opted to leave it a bit high in SG as I always sweeten back anyway. I figured it if was too high alcohol then I could add some water or juice at that time. I started the wine at SG 1.120. I thought it would work longer. I expected the alcohol content to be higher.
Well the opposite happened. I used 1/2 packet wine yeast (which I have done before) and the wine started bubbling really quickly, within 1/2 day.
It bubbled furiously and then in 5-6 days had totally stopped. I took the SG at that point and it was 1.030. I added about 1/4 teasp bread yeast since I had no more wine yeast (live 1 hour from a store) It did nothing. In 10 more days it has really cleared. I racked it tonite and it is still 1.030. Which in my calibration the wine is still about 11 % alcohol. It is nice and clear and tastes good. Am I ok since I will still sweeten back anyway? What should I have done differntly besides starting at lower SG.
Thanks for your help. Pam