mkjennison
Winemakist
- Joined
- Jan 11, 2013
- Messages
- 77
- Reaction score
- 8
Hello all! I'm new to the forums and I'm working on my third batch of wine. Previous were:
-Dandelion
-Pomegranate Zinfandel (kit)
...and now I've just started a cranberry-apple, using guidance from Jack Keller's recipe. I minced the fruit and placed in a coarse nylon bag, and it's in the primary with pectinase, yeast nutrient, ascorbic acid, and some water. It's been sitting since last night. I'm going to pitch the yeast tonight.
My question is: How do I get an accurate specific gravity reading to finish the sugar addition? Am I correct in assuming that as the must continues to sit on the fruit, further sugar will be drawn out of the fruit? I don't want to overdo the sugar and make rocket fuel.
Any help is appreciated! Let me know if you have any questions.
Mark
-Dandelion
-Pomegranate Zinfandel (kit)
...and now I've just started a cranberry-apple, using guidance from Jack Keller's recipe. I minced the fruit and placed in a coarse nylon bag, and it's in the primary with pectinase, yeast nutrient, ascorbic acid, and some water. It's been sitting since last night. I'm going to pitch the yeast tonight.
My question is: How do I get an accurate specific gravity reading to finish the sugar addition? Am I correct in assuming that as the must continues to sit on the fruit, further sugar will be drawn out of the fruit? I don't want to overdo the sugar and make rocket fuel.
Any help is appreciated! Let me know if you have any questions.
Mark