Started a 3 Gal batch of Strawberry wine for the women in our hangout group, found this reciepe: 3 lbs stawberry per gal. <?amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" />
1/2 lb chopped golden raisens pg.
2 1/2 lbs lt brown suger pg.
2 tsp citric acid pg
1/4 tsp grape tannin
Lavin K1-1116 Montepellier
I deviated this way:
1 lb golden raisen pg
6 lbs lt brn sugar
3 lbs granulated suger
2 tsp acid blend +1 per titrate test
Specific gravity was 1.150
Yeast added 24 hous after must sulfited. I want this on the sweet side so I hope to stop fermentation at about 1.03.My sg seems unbelievably high as I didn't add much extra sugar( unless the granulater has more punch than the brn)
Does this sound like it will come down from that high with out sacrificing berry aroma and taste?
1/2 lb chopped golden raisens pg.
2 1/2 lbs lt brown suger pg.
2 tsp citric acid pg
1/4 tsp grape tannin
Lavin K1-1116 Montepellier
I deviated this way:
1 lb golden raisen pg
6 lbs lt brn sugar
3 lbs granulated suger
2 tsp acid blend +1 per titrate test
Specific gravity was 1.150
Yeast added 24 hous after must sulfited. I want this on the sweet side so I hope to stop fermentation at about 1.03.My sg seems unbelievably high as I didn't add much extra sugar( unless the granulater has more punch than the brn)
Does this sound like it will come down from that high with out sacrificing berry aroma and taste?