Boozehag
NZ Artist
- Joined
- Feb 28, 2009
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Ive just put down my first potato wine. Ive only made a wine kit brew so far so this is my first 'real' home brew!
I followed this receipe -
12 cups chopped potatoes
5 1/2 cups sugar
2 cups light sultanas
1 teaspoon yeast nutrients
2 Oranges
1/2 teaspoon pectic enzyme
1 campden tablet
water
1 package wine yeast
I left the must minus the yeast overnight as suggested and tested the specific gravity this morning. its supposed to be between 1.090 - 1.100 which the guy from the home brew shop said was too high anyway and I got a reading today of 1.120 which is higher again.
I thought what the heck...dont know what to do to change that anyway so added the yeast and set it to ferment under airlock.
My bright idea was to find a forum like this and ask advice...hopefully not too late. Ill be checking prior in future. But for now, does this mean Ive ruined the wine or can I or should i do anything to alter that? I dont particuallry care for high alcohol levels, preferring a nice tasting wine to one that gets me stupidly drunk so I appreciate any advice on this.
Also the waiting period on wine (6 months to a year or whatever?) do you take that from when you first start the ferment or when you bottle it?
I followed this receipe -
12 cups chopped potatoes
5 1/2 cups sugar
2 cups light sultanas
1 teaspoon yeast nutrients
2 Oranges
1/2 teaspoon pectic enzyme
1 campden tablet
water
1 package wine yeast
I left the must minus the yeast overnight as suggested and tested the specific gravity this morning. its supposed to be between 1.090 - 1.100 which the guy from the home brew shop said was too high anyway and I got a reading today of 1.120 which is higher again.
I thought what the heck...dont know what to do to change that anyway so added the yeast and set it to ferment under airlock.
My bright idea was to find a forum like this and ask advice...hopefully not too late. Ill be checking prior in future. But for now, does this mean Ive ruined the wine or can I or should i do anything to alter that? I dont particuallry care for high alcohol levels, preferring a nice tasting wine to one that gets me stupidly drunk so I appreciate any advice on this.
Also the waiting period on wine (6 months to a year or whatever?) do you take that from when you first start the ferment or when you bottle it?