sixdoubleo
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- Joined
- Apr 20, 2010
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My current batch, WinExpert Selection International New Zealand Pinot Noir had a starting SG of 1.102.
Ten days into it, I'm now down to .996 which gives me 14.4% alcohol. That would be good if we ended there.
However, I know that it could still be fermenting...so per the instructions, I'm waiting for 2-3 consecutive days of the same SG before I drop in my sorbate and SO2.
Now if this thing ends up fermenting down to .991 or so, that will give me an alcohol level of 15%. A little higher than I'm used to with a Pinot.
Just a couple questions:
1. I cant just drop in my sorbate and SO2 now, right? My assumption is that until I see a couple consecutive days of no SG movement, I have to assume it's still fermenting. What would happen if I dropped the sorbate and SO2 now and the wine wasn't done fermenting?
2. If the wine is going to ferment all the way down to .991 (from 1.102) what can I do in the future to manage my desired alcohol level? Add water?
Ten days into it, I'm now down to .996 which gives me 14.4% alcohol. That would be good if we ended there.
However, I know that it could still be fermenting...so per the instructions, I'm waiting for 2-3 consecutive days of the same SG before I drop in my sorbate and SO2.
Now if this thing ends up fermenting down to .991 or so, that will give me an alcohol level of 15%. A little higher than I'm used to with a Pinot.
Just a couple questions:
1. I cant just drop in my sorbate and SO2 now, right? My assumption is that until I see a couple consecutive days of no SG movement, I have to assume it's still fermenting. What would happen if I dropped the sorbate and SO2 now and the wine wasn't done fermenting?
2. If the wine is going to ferment all the way down to .991 (from 1.102) what can I do in the future to manage my desired alcohol level? Add water?