sweed
Junior Member
- Joined
- Oct 21, 2014
- Messages
- 15
- Reaction score
- 2
Yup, another one of these. I started at 2/8/15. This is my third wine kit. Pino grigio in bottles, cabernet sauv clearing, and the port in the fermenter. I added my dextrose in 2 parts a few days after it started fermenting. SG's were at 1.060 and 1.046, and they rose to 1.066 and 1.050 respectfully. My OG was 1.130 (1.140 after adding the dex). My SG now is 1.010, and I will check it again on Sunday. I kept the temperature up in the mid -upper 70's.
I will be adding brandy, E&J vsop to fortify to 20%. Per the pearson square I'll need about 1.5 lIters atm.
If it's the same gravity on Sunday I'll rack to clear it and I'll add in the f pack, I'll add to taste I think. I'll add the brandy after it clears to age for a while.
I will be adding brandy, E&J vsop to fortify to 20%. Per the pearson square I'll need about 1.5 lIters atm.
If it's the same gravity on Sunday I'll rack to clear it and I'll add in the f pack, I'll add to taste I think. I'll add the brandy after it clears to age for a while.