I am about the bottle yhe plum wine, but....

I am about the bottle yhe plum wine, but....

Post by Dar » Wed, 13 Oct 2004 21:18:45



I understand where you're coming from.  When making wine from fruit, you
don't really know how much sugar is in the fruit, so you can end up with a
very potent or too sweet wine.  To avoid that, I tend to hold some sugar
back during the primary fermentation.  For example, if the recipe calls for
5 cups of sugar for a 1 gallon recipe, I will just add 4 or 3 1/2 cups
depending on how sweet I think the fruit is.  Do you have a hydrometer?
I've been shooting for 11% or 12 % *** by volume - or a starting SG of
1.090 with the fruit wines I do (high enough to preserve the wine, but not
rocket fuel).  If you hold back some sugar, then check your SG; if it is
around 1.090 then I wouldn't add anymore sugar.  If the SG is less than
that, then add sugar in increments of 1/2 cup (stir until dissolved & take
the SG reading again) until you get there.  Hope this helps.
Darlene



Quote:
> but I have a lot of pears on the old cat farm and big rock farm.  I made
> pear wine before, but it was extremely sweet.  very potent!, but too
> sweet.
> It was my first attempt and I want something else for the first batch and
> have decided that the first batch had too much sugar.

> question is how soon should one add the sugar to the must to maintain the
> proper balance for fermenting?  I base this question on the idea that
> different fruit have different sugar contents and when I made this batch I
> just followed the written verbatim.

> pk

 
 
 

I am about the bottle yhe plum wine, but....

Post by Bob » Thu, 14 Oct 2004 03:53:01



Quote:
> but I have a lot of pears on the old cat farm and big rock farm.  I made
> pear wine before, but it was extremely sweet.  very potent!, but too
sweet.
> It was my first attempt and I want something else for the first batch and
> have decided that the first batch had too much sugar.

> question is how soon should one add the sugar to the must to maintain the
> proper balance for fermenting?  I base this question on the idea that
> different fruit have different sugar contents and when I made this batch I
> just followed the written verbatim.

    Two things are essential when making wine; knowing the specific gravity
or potential ***, and knowing the acidity. If you are not testing for
both, you are really taking chances....
Quote:

> pk