sockpuppet
Junior
- Joined
- Nov 13, 2007
- Messages
- 11
- Reaction score
- 0
Hey guys and gals! I hope everyone is wining well!
I have a conundrum. We make the blueberry shiraz Breezin' kit for a friend of ours who thinks it's crack and is addicted. We always add a good dose of invert sugar to boost the alcohol level up to normal levels instead of the wine cooler levels of the kit alone.
I really like it too, but I'd like it so much better if it wasn't so dang sweet. My dream wine here is for it to be only slightly sweet and refreshing and have the blueberry flavor in there along with a higher alcohol content.
So to achieve this, would I add extra yeast to convert the sugars more fully to raise the alcohol level instead of adding invert sugar? Or just try to keep the yeasts alive longer so they eat up and convert the sugar in the kit, and that will boost the alcohol and make it less sweet? How do I keep them going? There's plenty of sugar in there for them to eat but the fermentation stops on its own while it's still soooooo sweet. If I add yeast nutrient, won't they eat that instead of the sugar?
I guess I don't understand this process at all, now that I think about it. Kits make it so easy to not know anything about wine making!
*sigh*
Any ideas out there in expert land? Thanks!
And hi to PWP and L'il PWP and all my shopping buddies!
I have a conundrum. We make the blueberry shiraz Breezin' kit for a friend of ours who thinks it's crack and is addicted. We always add a good dose of invert sugar to boost the alcohol level up to normal levels instead of the wine cooler levels of the kit alone.
I really like it too, but I'd like it so much better if it wasn't so dang sweet. My dream wine here is for it to be only slightly sweet and refreshing and have the blueberry flavor in there along with a higher alcohol content.
So to achieve this, would I add extra yeast to convert the sugars more fully to raise the alcohol level instead of adding invert sugar? Or just try to keep the yeasts alive longer so they eat up and convert the sugar in the kit, and that will boost the alcohol and make it less sweet? How do I keep them going? There's plenty of sugar in there for them to eat but the fermentation stops on its own while it's still soooooo sweet. If I add yeast nutrient, won't they eat that instead of the sugar?
I guess I don't understand this process at all, now that I think about it. Kits make it so easy to not know anything about wine making!
*sigh*
And hi to PWP and L'il PWP and all my shopping buddies!