- Nov 15, 2007
- Reaction score
It’s easy to have fun with this craft , isn’t it
Thanks @cmason1957 I had the same problem and fixed it with your tip!
Your question illustrates a problem with most backsweetened kits -- the backsweetening level is based upon the vendor's design, and doesn't offer variation for the make's tastes.Question for all you tweekers. On a dessert(port) kit, has anyone bypassed the chaptalization packet and chose to go with fortifying the wine to reach the target ABV?
Thank you for the suggestion Bryan. Following that strategy, how dry were you able to ferment a dessert wine kit? And did you end up using the entire chaptalization pack?Your question illustrates a problem with most backsweetened kits -- the backsweetening level is based upon the vendor's design, and doesn't offer variation for the make's tastes.
I recently bottled an Apres kit, which fermented dry at 0.998. I chose a different path, inoculating with Avante as I had purchased a brick of it. When the SG dropped to 1.018, I created an overnight starter with EC-1118 and added the chaptalization pack, which bumped the SG up to 1.030. I'm reasonably certain that inoculating with a strong colony of EC-1118 helped ensure the ferment completed. My final ABV was just short of 18%.
While you can skip the chaptalization pack, I suggest a different strategy -- divide the packet into 4 portions. Ferment down to ~1.005, and add 1 portion. Each time the SG drops to ~1.005, add another portion. If the ferment sticks, make an overnight starter with EC-1118 to revitalize the ferment.
It was dry -- although 0.998 seems a bit high for a near 18% ABV wine, it was heavy even before the F-pack, so I attribute the FG to that. SG is commonly treated as all sugar, but the alcohol and non-water components of the must and later the wine all contribute to the SG. I used the entire F-pack -- a fruit and chocolate flavored port will be sweet. I bottle in splits, as it makes the batch go farther, and I rarely want that much in one sitting.Thank you for the suggestion Bryan. Following that strategy, how dry were you able to ferment a dessert wine kit? And did you end up using the entire chaptalization pack?
nothing like creating your own blend, is there?Today I reached my goal of making more than my legal 100 gallons of wine in a calendar year. Don't report me to the ATF; I live in a two-person household so I can legally make 200 gallons, which for me is really out of the question. But 100 gallons felt ambitious to me, and I'm pleased to have completed my list. I made 18 wine kits, of which five were "cheap" kits which I tweaked using suggestions from this excellent forum. Actually, to be strictly accurate, the last two kits, which I started today, are the same kit, and I made one per the instructions and tweaked the other, so I could compare the results, so I only actually tweaked four kits. But I'm very happy with the results I've gotten, and I am sure I will have more fpac adventures in my future.
My process is a bit different. I don‘t actually make simple syrup. I dissolve my sugar into the water I’m adding to my kit. Sugar and bentonite into about a gallon of water. Add the juice and increase the water until I get the desired S/G.simple syrup the captain in my toolbox, control the abv, control the process.
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