oops sp 1.136

[rlthmsn]

SG not SP ( I don't know how to change the heading, I'm new to the forum)...anyways....Soooo....I accidentally added too much sugar to my wine. I made a simple syrup to add to my home grown frozen strawberries and when double with water should have been 1.100....but when I measured it it was about half that so I put more sugar (kind of haphazardly). Apparently it wasn't mixed up good enough when I took my first reading and well....now I have a wine mash 4 days later with a reading of 1.136. I am a pretty precise person and should have trusted my initial calculation but I didn't. it is fermenting, but slowly. I can't remember if I used my champagne yeast in it or my white wine yeast. Curious what others would do. I could let it go and distill it....but that's a different forum

 

[Ohio Bob]

Water it back to 1.090, adjust acid is you have that capability. Might lose a little flavor but that original SG will be difficult to leave as is.

 

[Jovimaple]

Welcome to WMT! I agree with @Ohio Bob - you can add strawberry flavoring or add a strawberry fpack after fermentation is complete to get some of the flavor back if you add more water.

 

[BigDaveK]

Yikes!
Diluting is unfortunately the way to go.
OR
Add more fruit, water, probably A BIT of sugar, and turn it into a larger batch.

 

[rlthmsn]

Thank you, That is what I was thinking I should do. I do have acid so that's not a problem to adjust ph again. I guess it will just have to be a little on the "light" side.

 

[winemaker81]

@rlthmsn, welcome to WMT!

If this is the worst mistake you make, count yourself fortunate! Thankfully this one is easily fixable.

Get more fruit, even if you have to buy commercial frozen strawberries. You'll appreciate having a better wine.