I have been buying already crushed grapes from a local vendor who assures me that the juice is ready for fermenting as it has been balanced with whatever sugar etc it needs.
The last batch i purchased i measured the SG and it recorded 1.040 and then after fermentation and stabilizing, the sg recorded at .990. When we tested it, the alcohol level seemed very low, by taste.
The vendor assures me the level should be at 12.85%, but after drinking two glasses, i still feel that the level is actually much lower, in effect, i feel almost no effect at all.
is there a way to measure the alcohol level in the wine without taking sg readings before and after. And if the before sg level is below 1.090, is it possible that the juice has already fermented (a little) which explains the lowere sg value? otherwsie, should i add sugar and or yeast to the juice to increase the alcohol level??
The last batch i purchased i measured the SG and it recorded 1.040 and then after fermentation and stabilizing, the sg recorded at .990. When we tested it, the alcohol level seemed very low, by taste.
The vendor assures me the level should be at 12.85%, but after drinking two glasses, i still feel that the level is actually much lower, in effect, i feel almost no effect at all.
is there a way to measure the alcohol level in the wine without taking sg readings before and after. And if the before sg level is below 1.090, is it possible that the juice has already fermented (a little) which explains the lowere sg value? otherwsie, should i add sugar and or yeast to the juice to increase the alcohol level??