5 years ago #1
HSN
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About a month ago, I bought 6 gallons of red juice from local winery next to Lake erie to make wine. I added 5 lbs of suger and the C118 yeast. After 4 days of fermentation it stopped. I added another pack of yeast but it also stopped after several hrs. I like the juice and I hate to dump it. But it is too sweet to call it wine. The SG is around 1.060. Can anyone out there help me out to bring the SG to around 1.00?

Thanks,

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5 years ago #2
bob1
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what is temp of wine?

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5 years ago #3
OzWino
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why would you add sugar to grape juice? it would have been sweet enough to begin with. how are you preparing your yeast?

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5 years ago #4
HSN
Guest

I intended to make a 16% wine.

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5 years ago #5
HSN
Guest

Temp is around 68 - 71 F

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5 years ago #6
DGreene
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Your mistake was to add the sugar, you have to be pretty lucky to get wine up to 16%. Your temp is ok. Try making a yeast starter, take another pack of EC1118 yeast, 2 cups of warm water (100 F no hotter, measure it), 2 tablespoons of sugar, and 1/2 teaspoon of yeast nutrient. Add a teaspoon of nutrient to the wine as well. Let the starter sit for 24 hours in a warm dark place. After that add a cup of your wine to the starter and let it sit another 24 hours, then add the whole thing to the wine. If anything is going to restart the thing that will. I think no matter what you are going to end up with some sweet wine. You might go buy another gallon of juice and add it (without sugar) to dilute the sugar a bit.

Next time you want to ATTEMPT to make a high alcohol wine, make absolutly sure your acid levels are right, start the fermentation without adding any sugar after measuring your initial SG. Keep track of your SG and when it gets down to 1.020 you add sugar (boiled into a syrup in water then cooled) to bring the SG back up 0.010 in other words if you check it and it's 1.018 you want to bring it up to 1.028 By using this method you will have much less problems. I suggest if you are going to add sugar even with this method you only do it twice and only if with the initial sugar in the juice you end up with about 16% maximum potential alcohol. It's so not worth losing a batch of potentially good wine just because you are looking for a tiny bit more of a buzz, just drink an extra sip of wine if that 1 or 2 percent is important to you.

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5 years ago #7
HSN
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You are great man. Thanks a lot for all the great tips. I will get busy this weekend.

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5 years ago #8
DGreene
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Wow. A great man? I dunno about that...

Anyway maybe OZ can chime in here as well. I am curious though why you thought you had to add sugar. What kind of grapes were the juice from were they wine grapes or was it something like thompson seedless or another eating grape?

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5 years ago #9
HSN
Guest

The only reason I added 5 lbs sugar was because I wanted to make 16% wine so I started fermentation with SG of around 1.2.
Thanks

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5 years ago #10
bob1
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But the question remains why 16%, Maddog is not that good.

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5 years ago #11
HSN
Guest

My wife and I were in Spain this past summer and we loved a wine from Navarro region with 16%. I thought just out of curiousity perhaps I can make a wine with 16%. I do not know much about making wine over 12-13%. When you explained how to add sugar in different phases of fermentation it made sense. Am i missing something?
Thank

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5 years ago #12
DGreene
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Do you remember the name of the wine? Could be it was fortified like a Porto

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5 years ago #13
HSN
Guest

Unfortunately not.
Thanks

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5 years ago #14
OzWino
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HSN wrote:
You are great man. Thanks a lot for all the great tips. I will get busy this weekend.


he's a good bloke but that's goin a bit far i think. we don't want him getting a big head

We do have a few wines here in Australia from the Barossa Valley that are about 16%, but they are made from grapes grown on vines 80+ years old, with small berries and highly concentrated flavours and colour. Whilst not my thing, these wines do not show the alcohol simply because they are such complex wines. However, if you have regular run of the mill grape juice and then add sugar you are going to smell and taste alcohol which will detract from any fruit flavours in the wine. If you want to get **** probably best to drink some nice home made wine at about 13% alcohol, then follow it up with a couple of shots of vodka. Or as DG said, just drink more wine.
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5 years ago #15
DGreene
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Don't worry Oz I wrapped my head up with duck tape just in case it starts to swell..

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5 years ago #16
HSN
Guest

Your method worked and my juice started fermenting again. 2 cups of water + 2 spoon of sugar + 1/2 TS of nutrient did the job. I added it to the carboy after I realized that it is bubbling. Now it is on its way to SG of 1.00, hopefully.
Thanks again for saving the juice for me.

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5 years ago #17
DamageInc.
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my first batch i made is at 16%. its alot different than the sister batch that is at 15%.

the 16% is too strong.

gl and cheers!

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2 years ago #18
Dre
Guest

hello!
I'm very new to the brewing club and have a plum wine that stopped.
i made a starter but stupidly did it from memory rather than taking notes and added the cup of the wine to the mix before waiting 24 hours! does it matter too much?
It's having a lovely time in the cup making frothy yeasty goodness and ballooning the cling film (i know- i can hear you squirm at the amature wine adventures from here) so would it make much difference if i just threw it in now?
I'm very much a learn by doing kind of gal and can't follow long wordy directions without zoning out and daydreaming!!

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2 years ago #19
bob1
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nope you add the wine wait about 4 hours and add some more wine to it wait 4 hours and pitch. If it stopped for ABV this will help the youngsters learn to live there.

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1 year ago #20
bubba
Guest

How do i check th proof or percen of my wine

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1 year ago #21
bob1
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did you take a reading wit hydrometer prior to fermentation?

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10 months ago #22
SheWInes
Guest

This totally saved my 20 gallons of plum wine that stopped fermenting after a drop in temp in the house..thank you!

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8 months ago #23
scott
Guest

i neww to making wine how or can i check the ac level of my wine during the ferintation of the wine

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