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wingnutooa

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i'll post the recipe later but figured i'd keep some statistics here for everyone to see and critique.

started on Dec 31.

Yeast added Jan 1 7:30 AM SG 1.138/75*

Jan 3, Noticeable activity from airlock.

Jan 7, Air lock activity decreased by approximately 40% - SG 1.046/75* - Approximately 12.5% abv.

will post recipe tomorrow.
 

cpfan

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Anticipation!
C'mon Wade, you're a winemaker, show some patience !!! :p

wingnut: could be over 18% if the yeast can handle it. Watcha makin' "Rocket Fuel"?

Steve
 

Wade E

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CP:) Wingnut, I didnt notice that starting SG, Youre a madman!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
 

wingnutooa

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i've had some suggestions from a guy at brewersroundtable on waiting till the yeast dies and if the SG is still too high, adding some Premeir Cuv'ee or something like that.

and he estimated a little over 19%.


http://brewersroundtable.com/fermentation-temps-t954.html


i'm also looking for a tell for when its ready to rack to the secondary.
 
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wingnutooa

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the airlock stopped bubbling night before last sometime. i'm going to pick up a baster and check the SG.

any thoughts on making a starter with the premier cuv'ee and adding that?
 

cpfan

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the airlock stopped bubbling night before last sometime. i'm going to pick up a baster and check the SG.

any thoughts on making a starter with the premier cuv'ee and adding that?
Let's see what the original yeast managed to do first. BTW, what was the original yeast?

Steve
 

wingnutooa

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Montrachet.

was busy last night and couldnt get a reading. will do it this evening.
 

peagen

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wingnut,

I made some orange wine that started out at 1.130 with premier cuvee and it turned out with 18 or 19 percent alcohol. So if you want a kick that would be the way to go.
 

wingnutooa

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Spiced Apple Wine
1 Gallon Recipe (i multiplied everything by 5 except for yeast.)

8lbs Apples crushed and pressed or 24oz frozen juice

1lb chopped golden raisins

3 3/4qts water

2 1/4lbs sugar or 2 1/2lbs mild honey (used sugar)

1 crushed campden tablet (for pressed juice)

10 peppercorns, bruised

20 Cassia Buds or bark cinnamon, bruised

5 Cloves, bruised, or 2-4oz grated fresh ginger

1/2tsp. acid blend
1/2tsp. Pectic Enzyme
1tsp. Yeast Nutrient
1/4tsp. Tannin

1 Packet Montrachet or Champagne wine yeast.

Boil water and sugar, put chopped raisins and spices in a small muslin bag, and add to the water. Heat it to boiling and let it simmer for 10 - 15 minutes.

Pour over the pressed or frozen juice, along with spices and raisins.

After the tempertature comes down, add acid, tannin, yeast nutrient, and campden tablet.

12 Hours after that, add pectic enzyme.

Check PA, Write it down.

24 Hours Later add yeast made up with some sugar water.

After 2 weeks, remove the bag, don't squeeze. Wait for sediment to settle to the bottom, and rack into glass carboy, bung, and airlock.

Rack it again atleast once during fermentation.

In 4-6 months, check PA, Write it down and taste it. Bottle and label, let it rest for atleast a year, open and enjoy.

This wine keeps well.
 

wingnutooa

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Last night i checked my SG and temp.

it was at 70* and 1.025, that puts my PA at 15.3

i'll probably sample it tonight but i'm thinking i may add the champagne yeast.


its been inactive for about 2-3 days. Would i be safe using a starter for the Premier Cuv'ee and adding it now?
 

wingnutooa

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i've decided not to add the premier cuv'ee

any speculations on what my ending sg will be?
 

wingnutooa

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so how's everyone been? good i hope.

i've racked off the gross lees and then a few weeks later racked again.

i've only got one 5 gallon carboy and one 6 gallon at the moment so i'm having to rack into the 6, then back into the 5, then top it off.


i've got about 1/4 of a wine bottle left for topping.


i didnt think it was going to take this long to clear but its starting to clear up quite nicely.

its harder to tell through the carboy but what is left in the bottle is starting to get a nice color.

its really got a great taste.

not nearly as sweet as i thought it would be. definetley has some kick.

but its very pleasant tasting. i cant wait to bottle it.

i think after a year or two this wine will be spacktackular

next time i rack i'll try and get an SG reading and see if its changed at all.
 

wingnutooa

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OG = 1.138
FG = 1.020

Alcohol percentage by weight equals 76.08 times Original Gravity minus Final Gravity divided by 1.775 minus Original Gravity. It is easier to scribble this down: ABW = 76.08(OG-FG)/(1.775-OG).

You should remember that ABW is used mostly in the United States, while the rest of the beer world (as well as the wine and spirits world) measures Alcohol by Volume (ABV). That conversion is easy: ABV = ABW (FG/.794).








76.08(1.138-1.020)/(1.775-1.138) = 76.08*0.118/0.637 = 14.093312401~


14.09(1.020/.794) = 14.09*1.28 = 18.1


14.09%ABW
18.10%ABV


Savvy?




Note: the SG has only come down .005 since i last checked it.


i dont see it coming down much more at all.

is this acceptable for a wine?

it tastes delicious.

perfect balance of sweetness for the amount of alcohol it has.
 
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smurfe

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Sounds good, Just remember to stabilize it before you bottle it in case there is still a little bit of fermentation going on there. I would keep it as is though. Sounds like a winner.
 
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