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Wine Making
General Wine Making Forum
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<blockquote data-quote="Fencepost" data-source="post: 833124" data-attributes="member: 41515"><p>I can think of several options to fix a mistake I just made but wanted some additional input.... Here is the background:</p><p>Doing a Blackberry Wine, 3 Gallon, with 25lbs of blackberries. Calculated the juice that would give me (about 2 gallons) and added 1 gallon of water. Put berries in a fermenting bag (it completely filled the bag, had a hard time tying it shut!). Added all the ingredients, oak, tannin, pectic enzyme, yeast nutrient, bentonite (added kmeta yesterday to kill wild yeast). Looking good.</p><p>It is in a 5 gallon primary fermenter.</p><p>Took OG 1.020 and pH 3.33... everything good so far. </p><p>Used the Chaptalization calculator to get to an SG of about 1.090 or 12%.... it said I needed<strong> 4lb</strong> 12 oz sugar.... no problem.</p><p>Now the issue.... I carefully measured out <strong>5lbs</strong> 12 oz of sugar and mixed it into the must... long day, tired, etc. took SG... WOW... 1.14!! way off... what's wrong.. double checked and yes, I missed it by a lb of sugar.</p><p>So the question is what now? I can:</p><p>1) add water to bring it down to target (will dilute BB flavor and a problem on what to secondary it in only have 3 gallon or 5 gallon carboy)</p><p>2) let it go for a "hot" wine but I am not a big fan of that </p><p>3) add more water and more berries... but I have maxed out the bag capacity and and only have a 3 gallon or 5 gallon carboy.</p><p>4) Others?</p><p>Let me know if you have questions (other than about my ability to remember numbers from one minute to the next!)</p><p>Appreciate any input... I had planned to pitch the yeast tomorrow but I will hold off on that for now... temperature controlling must a 70F for now. (how long will it stay in a holding pattern at 70F with no issues?)</p><p>Thank you.</p></blockquote><p></p>
[QUOTE="Fencepost, post: 833124, member: 41515"] I can think of several options to fix a mistake I just made but wanted some additional input.... Here is the background: Doing a Blackberry Wine, 3 Gallon, with 25lbs of blackberries. Calculated the juice that would give me (about 2 gallons) and added 1 gallon of water. Put berries in a fermenting bag (it completely filled the bag, had a hard time tying it shut!). Added all the ingredients, oak, tannin, pectic enzyme, yeast nutrient, bentonite (added kmeta yesterday to kill wild yeast). Looking good. It is in a 5 gallon primary fermenter. Took OG 1.020 and pH 3.33... everything good so far. Used the Chaptalization calculator to get to an SG of about 1.090 or 12%.... it said I needed[B] 4lb[/B] 12 oz sugar.... no problem. Now the issue.... I carefully measured out [B]5lbs[/B] 12 oz of sugar and mixed it into the must... long day, tired, etc. took SG... WOW... 1.14!! way off... what's wrong.. double checked and yes, I missed it by a lb of sugar. So the question is what now? I can: 1) add water to bring it down to target (will dilute BB flavor and a problem on what to secondary it in only have 3 gallon or 5 gallon carboy) 2) let it go for a "hot" wine but I am not a big fan of that 3) add more water and more berries... but I have maxed out the bag capacity and and only have a 3 gallon or 5 gallon carboy. 4) Others? Let me know if you have questions (other than about my ability to remember numbers from one minute to the next!) Appreciate any input... I had planned to pitch the yeast tomorrow but I will hold off on that for now... temperature controlling must a 70F for now. (how long will it stay in a holding pattern at 70F with no issues?) Thank you. [/QUOTE]
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