HappyBecky
Junior
- Joined
- Mar 22, 2020
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Hello, Yesterday I mixed up my first batch of wine. My husband bought me a starter kit at Christmas and I bought a can of plum puree.
1) I added way too much sugar to the must. SG was 1.130. If our calculations are correct my wine will be 16% ABV.
Question) Does puree require less sugar than fruit, in general?
Question) If I try to stop the fermentation before the recommended <1.000 in an attempt to reduce the ABV, will the wine taste disgusting??
2) Stirring in the primary fermentation:
Question) My husband brews beer so stirring the must is a weird concept to him. Do I need to stir everything from bottom up, including any/all yeast sitting on the bottom of the solution?
I think that's it for now. Thanks so much!!
1) I added way too much sugar to the must. SG was 1.130. If our calculations are correct my wine will be 16% ABV.
Question) Does puree require less sugar than fruit, in general?
Question) If I try to stop the fermentation before the recommended <1.000 in an attempt to reduce the ABV, will the wine taste disgusting??
2) Stirring in the primary fermentation:
Question) My husband brews beer so stirring the must is a weird concept to him. Do I need to stir everything from bottom up, including any/all yeast sitting on the bottom of the solution?
I think that's it for now. Thanks so much!!