Xandra
Junior Member
- Joined
- Jul 23, 2013
- Messages
- 85
- Reaction score
- 15
My 5 gallon batch of beet wine has been in the carboy, secondary, now for 17 days, and is stable at 0.996 SG. It needs to be backsweetened a bit as it's somewhat sour. I detect no yeast flavor, just sour and alcohol. It is not clear. I have 6 quarts of beet wine I started on 6/7, slightly different recipe but it's clearing nicely, about 2/3 done, also on the sour side with no yeast taste, but tastes strongly of alcohol.
Please advise me if my thinking process is correct. I'd like to rack the 5 gallon batch off the lees, then use some of the earlier beet batch to make the simple syrup and add to the 5 gallon batch. Then I would wait to see if it referments, and proceed accordingly. When the SG is stable, and the taste is what I want, I would like to add bentonite to clear, wait and rack again, then degass... mostly so I can get this batch into bottles and free up my one lonely 5 gallon carboy for my first batch of SP. I'm not using any chemicals, even using bentonite is a bit of a push but I'm willing to try it if needed. My goal is to create good wines without any additives. But I don't want to sabotage what will eventually become an excellent veggie wine. I need some advice so I don't mess up a good thing. Please? And Thank You?
Please advise me if my thinking process is correct. I'd like to rack the 5 gallon batch off the lees, then use some of the earlier beet batch to make the simple syrup and add to the 5 gallon batch. Then I would wait to see if it referments, and proceed accordingly. When the SG is stable, and the taste is what I want, I would like to add bentonite to clear, wait and rack again, then degass... mostly so I can get this batch into bottles and free up my one lonely 5 gallon carboy for my first batch of SP. I'm not using any chemicals, even using bentonite is a bit of a push but I'm willing to try it if needed. My goal is to create good wines without any additives. But I don't want to sabotage what will eventually become an excellent veggie wine. I need some advice so I don't mess up a good thing. Please? And Thank You?