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Old 07-06-2014, 10:58 AM   #1
Mickybee
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Default My first plum wine probably ruined

Hi all,
I'm very new to the whole brewing scene and decided to have a go at a plum wine. I believe this may be ruined though . The og reading was 1076 and I've only just managed to stabilise it at 0940 which I believe is gonna be about 17 or 18% abv. Far too high!!! I would be grateful to any suggestions as to how I could possibly rescue this first attempt. I have a gallon of the "wine" at present. Would it be possible to maybe split it into two half gallon batches and then top each half gallon upto a gallon with some fruit juice of some sort??? Could this work and make my wine drinkable? As I say I'm a newbie at this so would really appreciate any suggestions.
Thanks Mick

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Old 07-06-2014, 01:37 PM   #2
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I think your readings are wrong.

In order to get a reading of .940, you'd need a special hydrometer and have a different make up than a wine recipe to start with.

I think your reading is more like .994, which is a fine FG for a wine.

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Old 07-06-2014, 03:26 PM   #3
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Well pointed out it was indeed .994. That makes it about 10.5% I believe. My initial taste was unbelievably sour though. Any suggestions on backsweetening? Or should I just bottle it and leave it for a year in the hope that the taste develops over time?

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Old 07-06-2014, 03:34 PM   #4
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Quote:
Originally Posted by Mickybee View Post
Well pointed out it was indeed .994. That makes it about 10.5% I believe. My initial taste was unbelievably sour though. Any suggestions on backsweetening? Or should I just bottle it and leave it for a year in the hope that the taste develops over time?
I'd wait about 2 months. Sometimes that "sour" taste is just a very young wine, and it's dry and it comes across that way. But sometimes the wine will be improved to the taste by sweetening. I'd make sure there were no lees (sediment) in the bottom, and top up to near the bung, and let it sit for 60 days. After 60 days, it can be racked to a new vessel and if no new lees form after another 60 days, it can be stabilized with sorbate and campden, and then sweetened.
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Old 07-06-2014, 09:01 PM   #5
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I agree with Yooper to wait and allow the wine to age a little but in the meantime if you have access to a pH meter you might test the acidity of the wine (and you might also measure the TA ). Backsweetening is one way to balance the acidity but you can also add K-carbonate to reduce the acidity if it is extremely high

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