Started with 16# rhubarb and 4 strawberry. 5# sugar and water to get to about 3.5 gal on primary. SG 1.10 so a little high. Now km finding recipes that suggest this should be 5 gal which makes sense with the high SG.
Took 90 hrs to begin fermentation. I was ready to throw and start over and came home to find a very active primary. After 12 hrs of fermentation SG is at 1.095. Fruit is still in primary.
My plan was to strain off fruit and rinse it (to make sure yeast stayed with primary) on day 3 of fermentation in primary. Is this a good idea and if so, how much water should/can I add? I'm afraid this stuff could be a little too concentrated and will get too potent. Can you simply add another gallon to get it to 4? I know it will dilute bit with starting at 1.01 is that necessarily a bad thing? I was going for a light dessert wine.
Took 90 hrs to begin fermentation. I was ready to throw and start over and came home to find a very active primary. After 12 hrs of fermentation SG is at 1.095. Fruit is still in primary.
My plan was to strain off fruit and rinse it (to make sure yeast stayed with primary) on day 3 of fermentation in primary. Is this a good idea and if so, how much water should/can I add? I'm afraid this stuff could be a little too concentrated and will get too potent. Can you simply add another gallon to get it to 4? I know it will dilute bit with starting at 1.01 is that necessarily a bad thing? I was going for a light dessert wine.
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