I have a Oh So Strawberry kit going, started June 9th, at SG 1.100, pitched 24 hours later, 48 hours later added packet C, it's now at SG 1.035 and has been there a few days, so added more yeast today and moved it to a warmer spot in the basement, where it was it was 64 degrees, now it's sitting in a place that's 66-67, hoping that gets it going again, I'm trying to get it the 1.010 or lower and move on the secondery. I've never made wine before and of course this is my first kit, I have a Moscato waiting to be started from FWK in the refrigerator, I'm little overwhelmed and holding back on starting it. Oh my PH is 3.0 not even sure what that means if anything but checked it anyway..
Good advice. I have a commercial Vignoles that is listed as sweet. It's really high acid, so much that it tastes off-dry. Neither Frutta tasted that acidic yesterday, but the wines clearly need more sugar. We'll see what happens in 3 months.Don't be afraid to add a little more sugar to take the edge off.
It doesn't matter to me. These threads tend to meander where they do, and it's all FWK Frutta, so it's close enough. Having a separate thread for Frutta, regardless of what we call it, makes sense.Moved post to FWK thread instead of here, since this thread is specifically blackberry and strawberry and my post was about kiwi and strawberry. All good stuff!
Most have not mentioned SG, but most of the responders added both packs, plus possibly more sugar. While that seems like a lot, it may not be, depending on the acid level.Has anyone taken a SG reading on their blackberry wine after back sweetening? I know that SG and taste don't always correlate, but it helps me to understand what level people are sweetening to.
I bottled both wines on 10/05/2022. The Blackberry's FG after fermentation was 0.996. In July I added Packet D and one conditioner, and the SG rose to 1.006. The final Adjusted SG after adding the second conditioner was 1.016. According to the calculation I did, the RS is 4.8%.Has anyone taken a SG reading on their blackberry wine after back sweetening? I know that SG and taste don't always correlate, but it helps me to understand what level people are sweetening to.