cherryfrench
Junior
- Joined
- Dec 17, 2008
- Messages
- 3
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Hi
I've made a few juice wines before and was easily able to take an SG reading.
However...I'm trying my first batch with real fruit and I've read you are supposed to keep in mind the potential sugar when you take that first reading. My question is, what kind of numbers are we talking here?
Specifically, I'm making strawberry wine. The SG was 1.07 when I measured it before adding the yeast. That sounded a little low to me, but since I was following a recipe I figured the sugar in the strawberries would make up the difference.
In my moment of doubt I added another 1.5 c of sugar the day after the yeast. The SG came to exactly the same reading even though it had been fermenting for 2 days.
6 days later I checked the SG again and it was .999.
Now 1 month later, I just racked it and it smells good. It seems completely fermented out, but I'm letting it go until another batch is ready for bottling.
My question is, am I going to end up with a very low alcohol wine, almost a strawberry cider? Is this something that will need to be drunk within a year? (oh heaven forbid!)
I've made a few juice wines before and was easily able to take an SG reading.
However...I'm trying my first batch with real fruit and I've read you are supposed to keep in mind the potential sugar when you take that first reading. My question is, what kind of numbers are we talking here?
Specifically, I'm making strawberry wine. The SG was 1.07 when I measured it before adding the yeast. That sounded a little low to me, but since I was following a recipe I figured the sugar in the strawberries would make up the difference.
In my moment of doubt I added another 1.5 c of sugar the day after the yeast. The SG came to exactly the same reading even though it had been fermenting for 2 days.
6 days later I checked the SG again and it was .999.
Now 1 month later, I just racked it and it smells good. It seems completely fermented out, but I'm letting it go until another batch is ready for bottling.
My question is, am I going to end up with a very low alcohol wine, almost a strawberry cider? Is this something that will need to be drunk within a year? (oh heaven forbid!)