Recluse

Recipes 

Depending on the juice and whether or not 'dry' means SG= 1.00 or something less (common with Champagne Yeasts) your ABV is probably around 8.3-8.5% or thereabouts.

Ruckbeat

Recipes 

Thanks, Recluse. My FG was a little below 1.00 on my cheap hydrometer, but i wasn't sure how mucyh to trust that reading.

KeithinSB

Recipes 

Hows it taste? Hows the gravity?
Sometimes raw juice takes a long time to clear.
Did you use a few campden tabs and wait over night before pitching the yeast? Or did you use the wild yeast from the raw juice?
If its fermented all the way out, then yes you could bottle.

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Tennessee

Recipes 

I will be pulling a sample this weekend. I didn't uses a campden tablet.
I used Montrachet as the recipe calls for.

HalfPint

Recipes 

Put your hydrometer in the test tube filled with distilled water at the temperature that your hydrometer is designed to read at. If your hydrometer reads 1.000, your hydrometer is calibrated. If it doesn't, you're going to have to adjust for the difference every time you use it.

Reno_eNVy

Recipes 

It will not carbonate (well, only in negligible amounts) in your carboy, regardless of how long you let it sit. The carboy allows CO2 to escape. In order to carbonate, you need to rack it into a bottling bucket on top of priming (corn) sugar, bottle and let sit for a minimum of 3 weeks.

Letting it sit for 4 weeks ensures that the yeast have finished doing their job and that they have cleaned up after themselves. The extra time also allows the yeast to settle and for the entire batch to clear up and letting it sit on a flocculated yeast cake will allow it to condition.

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khiddy

Recipes 

Fixed that for you.

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ds5160

Recipes 

Just mixed a batch of this tonight. Forgot to pick up the montrachet yeast, but I had read somebody else used an ale yeast, so I used the Safale S-04 yeast I had at home. Original gravity is somewhere near 1.070.

JonGoku

Recipes 

Just a thought...

In theory, if this doesn't finish as dry as you want it, couldn't you repitch with the montrachet or other wine yeast with a higher alcohol tolerance and drop the FG a few more notches?

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Jon

Hegh

Recipes 

Repitching with the same yeast is unlikely to make any difference at all; you could do better by just swirling the carboy to get some of the settled yeast back into solution, or by raising the temperature.

Adding some fresh yeast of a different strain may work, but almost completely fermented wine is not an easy environment for them unless you made a starter. You'd probably be best off just bottling that batch and changing something for the next.

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