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- Aug 1, 2015
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I'm new at wine making and have 3 batches (5 gal SP, 2 gal peach, 2 gal Apfelwein) in progress, but none finished, so I have a newbie question.
I'm making my first batch of SP and using Lon's original 5-gal recipe, except that I made a yeast starter with EC-1118 instead of slurry.
It's day-4 in the primary. Starting SG was 1070 and current SG is 1055, so I'm getting close to time to add last bottle of lemon juice and nutrients.
I'm thinking of adding an additional cup of sugar with the final bottle of lemon juice & nutrients, to maintain the original SG. It seems that just adding a quart of lemon juice (without sugar) will dilute the potential abv. I suppose adding sugar will prolong the total fermentation time but I'm not sure why that might be a problem, since it seems to be moving along pretty well and no sulphur smell.
Is there any reason that I shouldn't add sugar? Does anyone else add sugar at this stage?
I'm making my first batch of SP and using Lon's original 5-gal recipe, except that I made a yeast starter with EC-1118 instead of slurry.
It's day-4 in the primary. Starting SG was 1070 and current SG is 1055, so I'm getting close to time to add last bottle of lemon juice and nutrients.
I'm thinking of adding an additional cup of sugar with the final bottle of lemon juice & nutrients, to maintain the original SG. It seems that just adding a quart of lemon juice (without sugar) will dilute the potential abv. I suppose adding sugar will prolong the total fermentation time but I'm not sure why that might be a problem, since it seems to be moving along pretty well and no sulphur smell.
Is there any reason that I shouldn't add sugar? Does anyone else add sugar at this stage?