ShawnDTurner
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Shawn.........Make a Port with it!
Starting with a SG of 1.19 too high???
- Thread starter shawnhersh
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saramc
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Shawn...as far as when to transfer to secondary, it would not hurt to transfer any time now or just put an airlock on it. If you are at 1.110 you have dropped by 80 points (pretty fast ferment) and currently are at 10.5% ACV. Depending on the yeast used you may be close to your FG.
What yeast did you use? Your yeast are going to die off regardless due to either stress or ETOH toxicity since your OG of 1.19_ has a potential of 24.9%, not something any wine yeast will even touch. Let's say you used a yeast with a tolerance of 18% you will still have a very sweet wine, with a FG around 1.040 +/-, which is not going to be a bad thing because with all that alcohol you may find you want/need that sweetness & you may even like it. But on the other hand, if your yeast has a tolerance of 14%, its FG will be close to 1.080, talking boozy pancake syrup, or great spritzer/sangria base, thinking some wine jelly would be great.
You could always make another batch, low ACV and blend or hang on to this once finished and blend with other wines you make. Concord blends well with other things. Keep us posted.
What yeast did you use? Your yeast are going to die off regardless due to either stress or ETOH toxicity since your OG of 1.19_ has a potential of 24.9%, not something any wine yeast will even touch. Let's say you used a yeast with a tolerance of 18% you will still have a very sweet wine, with a FG around 1.040 +/-, which is not going to be a bad thing because with all that alcohol you may find you want/need that sweetness & you may even like it. But on the other hand, if your yeast has a tolerance of 14%, its FG will be close to 1.080, talking boozy pancake syrup, or great spritzer/sangria base, thinking some wine jelly would be great.
You could always make another batch, low ACV and blend or hang on to this once finished and blend with other wines you make. Concord blends well with other things. Keep us posted.
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