Hello all,
I posted a similar question on the homebrew forums regarding mead that I have brewing. I also have some strawberry wine that I am curious about.
The recipie I used was for a 1/2 gallon test batch
1/2 lb strawberries
1 1/4 lb white sugar
1/2 pkg Lalvin Bourgovin RC212 yeast
1/2 tsp yeat nutrient
1/2 tsp acid bled
1/2 tsp strong tea
The starting hydrometer reading was at 1.080 with an alcohol potential of 11%
I started primary fermentation on 10/20/06 and 8 days later I took readings and started secondary fermentation with an airlock.
hydrometer reading was 0.990 with a potential (on the hydrometer scale) an estimated -0.75%
So is this wine done already? I mean it just started 2ndary fermentation but my readings tell me there is no sugar left. Is this typical of wines to ferment out this quickly?
and also, how long is a good time to age a wine like this to be good to drink?
Thank you for replies
I posted a similar question on the homebrew forums regarding mead that I have brewing. I also have some strawberry wine that I am curious about.
The recipie I used was for a 1/2 gallon test batch
1/2 lb strawberries
1 1/4 lb white sugar
1/2 pkg Lalvin Bourgovin RC212 yeast
1/2 tsp yeat nutrient
1/2 tsp acid bled
1/2 tsp strong tea
The starting hydrometer reading was at 1.080 with an alcohol potential of 11%
I started primary fermentation on 10/20/06 and 8 days later I took readings and started secondary fermentation with an airlock.
hydrometer reading was 0.990 with a potential (on the hydrometer scale) an estimated -0.75%
So is this wine done already? I mean it just started 2ndary fermentation but my readings tell me there is no sugar left. Is this typical of wines to ferment out this quickly?
and also, how long is a good time to age a wine like this to be good to drink?
Thank you for replies