2 weeks ago I pressed and transferred 5 gallons of cranberry wine from fresh cranberries @ 1.015. It was racked and topped off with commercial juice @ 1.005 3 days later. Tonight, after waiting patiently I decided to rack off again. I confidently started racking, thinking the bubbles I saw rising were just CO2 and my wine was no doubt perfectly dry by now. I snuck a cupful and it tastes pretty good, but a little fizzy naturally. I actually had my spoon in the bag of Kmeta when I thought I'd just check a SG to be safe.
1.010!
So I now have 4 gallons of most definitely not dry cranberry juice and I did save what was left from racking along with the lees in a gallon jug.
I think I know what I did wrong... First, I shouldn't have racked before fermentation was complete, then topped off. Looking back, i dont know what i was thinking. Second, should NEVER do anything without checking my numbers first.
What should I do now? Top off again with cranberry juice, make a strong starter with 1118, and let it go dry again? Or should I mix everything back together again with yeast energizer and nutrient and just wait it out? I'm not sure if my fermentation is just sluggish or if it's completely toast. I also considered just accepting what I have and aging, but I want it to go dry and see a corresponding increase in ABV. The temperature in my basement is 57 degrees. The juice is 3.05 pH.
Live and learn... I won't make those mistakes again! Thanks everybody.
1.010!
So I now have 4 gallons of most definitely not dry cranberry juice and I did save what was left from racking along with the lees in a gallon jug.
I think I know what I did wrong... First, I shouldn't have racked before fermentation was complete, then topped off. Looking back, i dont know what i was thinking. Second, should NEVER do anything without checking my numbers first.
What should I do now? Top off again with cranberry juice, make a strong starter with 1118, and let it go dry again? Or should I mix everything back together again with yeast energizer and nutrient and just wait it out? I'm not sure if my fermentation is just sluggish or if it's completely toast. I also considered just accepting what I have and aging, but I want it to go dry and see a corresponding increase in ABV. The temperature in my basement is 57 degrees. The juice is 3.05 pH.
Live and learn... I won't make those mistakes again! Thanks everybody.