How much water is too much

[Wade E]

I have just racked pear wine to carboy a 1.026. Level was too low so
topped uo with water. Starting S.G. was 1.090. I added approx. 3/4 gal.
Is this too much. I have some action at airlock but much slower since
topping. If too much water, what should I do, possibly add some sugar
to feed yeast and get alchohol back up.
Edited by: wadewade

 

[Waldo]

As long as it is still fermenting wade I would leave it alone. In your initial racking from fermenter to carboy, as long as you still have active fermentation you do need to be too concerned about toppping up as it is producing enough C02 to protect your wine. Only after fermentation has neared completion or ended should this be a concern. Edited by: Waldo

 

[Wade E]

The water was already added . Would you recommend doing anything at
this point like adding juice or sugar for the yeast to feed on to bring
the alchohol content back up?

 

[MedPretzel]

you could, but you need to be careful when doing so, wade. You would end up with a volcano. I would probably add a little bit of sugar - a technique I like to call "feeding the fish." Pinch by pinch over a 1/2 hour should be sufficient. You're probably still okay with adding that much water, but to be on the safe side, I'd feed the fish. Is it 5 or 6 gallons? or 3?

 

[Wade E]

6 gallons. It brought the S.G. from 1.026 to 1.022. Thers not alot of
flavor either. I will definetly have to sweeten it up at the end with
some juice that I reduce down on the stove as not to dilute it much.


Edited by: wadewade

 

[peterCooper]

How much room do you have left at the top? You might think about adding concentrated pear juice rather than sugar if there is room. That would help both PA and flavor. Still needs to be a bit at a time.

 

[MedPretzel]

0.004 is not that big of a change in SG... I'd add a can of grape concentrate instead of pear, just because it'll give it some "vinosity" (a.k.a. "kick" or "mouthfeel").


Just be careful when adding it.


I speak out of experience.

 

[Wade E]

I already added the sugar very carefully like you said earlier. I see
what you mean about volcano action. I didnt have a mess but came close.
It's not as bad as I thought it would be. but I wouldnt make pear again
as it doesnt seem to have too much flavor. I will have to sweeten
and add much flavor at the end with fruit juice. I believe you to be
one of the experts on fruit wines and flower wines judging on your
forum articles and your recipesl isted. Prewtty hot looking to if I may
add. Thanks for the knowledge shared!

 

[geocorn]

It really depends on the quality of the fruit. The better the fruit, the better the wine. How did your pears taste?

 

[Wade E]

I guess thats what I get for trying to make it from canned pears in heavy syrup. Live and learn.

 

[MedPretzel]

Hey wade,


Thanks for the compliments, I appreciate them.


I wouldn't give up on the pear wine yet. When you rack again, leave a little room left over for a welch's white grape concentrate (in your frozen-foods section of the grocery store). It's just easier to use welch's because we know that it is easily used in winemaking.


I would try to add a tiny bit by bit or maybe during racking. (i.e. first put the concentrate in the receiving carboy, and rack your wine on top of it.) You will be happy with the way it "brightens" up a dull (single) fruit wine.

 

[Wade E]

I will try that. I will look for the white grape juice. Thanx. Some day I will get a camara.


Edited by: wadewade

 

[MedPretzel]

your wine will thank you, and you won't be disappointed.


M.

 

[Wade E]

Ok this Pear is either ready and still has a little left or it is
fermenting so slowly that time is going backwards. This is the one that
I screwed up and added too much water to and resugared to bring alcohol
up. I didnt write any of this info down because I messed it up so I'm
lost on this one. It has been at an SG of 1.008 for about 2 weeks now
and still has just a little action in the airlock after many degassings
with a drill mounted whip. where am I and what am I doing. I've racked
it three times and it is pretty clear with almost no lees at all. Maybe
its done because of all the sugar I added. I used Premier Cuvee and I
think it has reached its ABV limit, but why is it still bubbling. How
many times degassing is too much? I've probably stirred it 5 times.

 

[paubin]

Wade, fruit wines need a lot more time in the carboy than most any kit wines. Most any book you read on the subject tell you to leave it be in the carboy for 6 months or more. I dont even degas mine until just prior to bottling. Most of my degasing is done for me by mother nature. Just keep it under an airlock and stick it in a closet and leave it alone for at least 4 or 5 months. The blackberry and raisin sherry that I started last April just got bottled last weekend and I feel as if I rushed it a little bit. Just give your pear wine some time and you will be rewarded.


Pete

 

[Wade E]

Thanks Pete, that is my first (scratch wine) and I thought it would be
done except for the long time aging. I didnt know that the whole
process takes forever. Very well, into hiding you go.