Jump to content


Photo
- - - - -

Sugars question


  • Please log in to reply
2 replies to this topic

#1 Kegdude

Kegdude

    Frequent Member

  • Patron
  • PipPipPipPip
  • 2,974 posts
  • LocationMichigan

Posted 20 September 2015 - 05:53 AM

What do most of you use for sugars. I made my first wine last week.

 

My co-worker makes fantastic wine( sampled several )

 

Anyhow, i used 10lbs cane sugar, 1 frozen can of apple concentrate,3 cans of grape concentrate, 3 lbs of fresh peeled,and diced apples(in a large brewing bag) with the ec-1118 yeast ( i believe). My OG was 1.130 and hydrometer says it should finish around 15%.  I realize this could take 6 months or so. What else should i watch out for- any thoughts could be helpful .The temp has been around 72 degrees ( i understand that is not that important- as long as its not too high)

 

Airlock activity has slowed now (6 days now).. I was going to wait 14 days or so to rack off the yeast ..thoughts or comments please...


  • 0

#2 miccullen

miccullen

    Cheap Blue Meanie

  • Patron
  • PipPipPipPipPipPip
  • 75,914 posts
  • LocationSpokane, WA

Posted 20 September 2015 - 05:14 PM

for ordinary fruit wines? generic store brand white table sugar

 

you'r likely going to need some pectic enzyme

 

Staggered Nutrient additions are your friend with a high gravity ferment like this


  • 0

#3 Kegdude

Kegdude

    Frequent Member

  • Patron
  • PipPipPipPip
  • 2,974 posts
  • LocationMichigan

Posted 22 September 2015 - 03:12 PM

 

 

you'r likely going to need some pectic enzyme

 

 After looking at it today, i believe your right. I did not check the gravity yet. Still learning this wine making .


  • 0


0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users