olusteebus
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- Mar 5, 2012
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The original sg was 1.09 but I bumped it up to 1.100 and added raisins and the supplied oak chips (which were very fine. Normally I put it a paint strainer bag in the bucket but I didn't. I finally got what I could racked off after fighting with clogged lines and canes and such. I left may 500 to 750 ml in the bucket with lots of oak and raisins. I think I misjudged the water in the primary because I had probably 1500 ml or more head space.
I put water in to where now I am about 750 ml of headspace left. No problem in that I can top it off with a commercial wine.
However, my ferment stopped at 1.000 exactly. I suppose I need to get it down below 1.000 to near .9940 or so, right. If I add a commercial wine with sorbate, it should inhibit ferment, right.
I can add yeast energizer and some champagne yeast to start up a ferment in the carboy but I don't see how I can have enough sugar. I could start a ferment in a small container I guess.
With the sg of 1.000, do I have enough sugars to start a ferment?
Will the commercial top off inhibit restarting a ferment?
will the difference between a sg of 1.000 and say .9500 make a difference in sweetness.
The manufacturer said it will make a sweet wine. And of course she said I messed up the balance with the additional sugar but I wanted a little more abv.
I put water in to where now I am about 750 ml of headspace left. No problem in that I can top it off with a commercial wine.
However, my ferment stopped at 1.000 exactly. I suppose I need to get it down below 1.000 to near .9940 or so, right. If I add a commercial wine with sorbate, it should inhibit ferment, right.
I can add yeast energizer and some champagne yeast to start up a ferment in the carboy but I don't see how I can have enough sugar. I could start a ferment in a small container I guess.
With the sg of 1.000, do I have enough sugars to start a ferment?
Will the commercial top off inhibit restarting a ferment?
will the difference between a sg of 1.000 and say .9500 make a difference in sweetness.
The manufacturer said it will make a sweet wine. And of course she said I messed up the balance with the additional sugar but I wanted a little more abv.