- Oct 22, 2020
- Reaction score
I'm 77 and brewed beer about 50 years ago. I suddenly decided to try my hand at making wine. I am stunned at the alcohol content in my first try. Is the yeast that well developed that I could get 22.3% by weight of alcohol? Not that I'm complaining but that is beyond believe for me.. I'm making 2 gallons of Blueberry wine. My starting SG was 1.19 using an hydrometer. I then bought a refactomiter from the company I am sure I own at least half of by buying ethe wine making stuff from Amazon. It looks like fermentation has all but stoped so I took a sample with the Refactomiter (I love that thing, its so easy to use) The reading was 1.020 and that gave me a 22.3% alcohol by weight. Is that possible? the yeast I was using was LALVIN D47. If this is all true then the rest of my retirement has a lot of potential.