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I've made two batches of fruit wine so far, one plum batch and one watermelon batch. I feel like the alcohol overpowers the taste of the fruit though. Did i let it ferment too long?? Thanks!
 

cpfan

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More likely to be too much sugar in the first place. Do you know what your specific gravities were?

Steve
 

Wade E

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I agree, sounds like you had too high of a starting gravity on your wine whic most recipes on the internet result in. Most fruit wies should have a starting sg of 1.095 max and thats a little high still for most.
 
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starting was around 1.09 or so, and I thought it seemed really high, so maybe I won't use as much sugar... The next recipe I have calls for 1 3/4 pounds of sugar per gallon (blueberry wine). Should I stick to that, or take some off?
 

cpfan

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Try half the sugar, check the sg, and then decide.

Steve
 

mmadmikes1

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Speed of fermentation and temp(go together) will make wine taste like rocket fuel as well. if sg was 1.09 to start. This is just a possibility. I am in to lower fermentation temp lately. Got to see how every variable works on every kinda wine :) this could take the rest of my life.....hopefully
 
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Have you found that your wine comes out better when it ferments at a lower temperature? What temperatures have you seen work best?
 

mmadmikes1

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Flavor seems to hold alittle better, this week I pushed the temp on a Chardonnay I have down to 66 as soon as it got going, had to raise it back up to 69 to get it going again. I think 68 is as low as I plan on for this wine. BTW it has been fermenting now for 4 weeks and is at 1.00. In a few weeks I will taste it if its finished, Miss Jane , who drinks the most Chardonnay and the person whos taste I lean toward, like it powder dry
 

smurfe

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Welcome aboard. If the SG was around 1.090 then you aren't too far off the target range. I would look at the amount of fruit in the recipes. As Wade mentioned, many of the recipes floating around out there and even quite a few from the popular books out there aren't really very good recipes and I find many of them very light on the amount of fruit needed. For example, we see many blueberry or blackberry recipes that call for 2-3 pounds of fruit per gallon. Many of us find it takes at minimal 5 pounds of fruit per gallon. If the amount was too low and/or extraction was not optimal that could be another area to look at in your process.
 

Tom

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Smurf,
You took the words right out of my mouth...
Just started a Blackberry 36# for 6 gallon batch
 
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i also agree with smurfe. sound advice.

do you all measure the sg in the first day of making or right before putting in yeast with wine solids (not just juices)?

i would say, it could be a combination of a lighter wine with more abv.

OP> what could the yeast used yield in abv? basically, how strong is the yeast as some can get pretty high.
 

smurfe

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In this situation I don't think the yeast was a factor. You only have "x" amount of potential with a particular starting gravity. This SG, if measured correctly is definitely not out of the ball park for a hot tasting wine. 1.085-1.090 are always my targets for a fruit wine. My guess would be either as I said, too little fruit or poor extraction of the fruit or too fast of fermentation with resulting fusel alcohols in the wine.

Another question to the original poster. I don't remember reading but did you sweeten the wine? I can't scroll to your original post from this post page to re-read your OP. If so, how/what did you sweeten with? Also, did you stabilize before you sweetened if you indeed did sweeten?
 
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I did not sweeten these particular wines. But looking back on it, the recipes that I have DO seem really weak in the amount of fruit needed.
 
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