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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Too sweet wine
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Old 01-20-2009, 03:03 AM   #1
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Default Too sweet wine

I have my first batch of muscadine wine in a carboy. It has been there approximately 4 months. I tried it tonight. It has a beautiful color, but it is way too sweet to even drink! Any way I can correct this now in order to save this wine?

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Old 01-20-2009, 03:05 AM   #2
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Maybe, depending on why it's too sweet. What was the recipe?

Did you take any hydrometer readings? And lastly, what kind of yeast did you use?

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Old 01-20-2009, 04:24 AM   #3
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I used pasteur Champagne yeast. I did not know that should not have too much space for air at the top of the carboy. I had read that you could add sugar water to top it off. I added the sugar water on Saturday. I did a taste test today and it way too sweet.

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Old 01-20-2009, 02:14 PM   #4
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You added sugar water and you're wondering why it's sweet?
Why don't you think about that and get back to us.

Now, here's what you need to know. The remaining yeast will start eating that sugar. Congratulations! You've just restarted the fermentation. You MIGHT be able to stabilize it, but I wouldn't bother.

DO NOT BOTTLE. Best case scenario is that the corks will pop out of the bottles. Worst case is that the bottles will explode in a shower of wine and glass. You'll have to wait until it stops fermenting again.

In the future, add that sugar water before you start your wine. You'll be better off.

Does anyone else have better advice?

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Old 01-20-2009, 02:43 PM   #5
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Quote:
Originally Posted by Rhino View Post
I used pasteur Champagne yeast. I did not know that should not have too much space for air at the top of the carboy. I had read that you could add sugar water to top it off. I added the sugar water on Saturday. I did a taste test today and it way too sweet.
You'll want to top off with boiled and cooled water or similar wine. Adding sugar water is just feeding the yeast.

If you already stabilized and your SG readings are too high you may have a blending wine. Rack to a sanitized carboy, top off and air lock until you have another batch to bottle. Then you can blend your too sweet wine with a dry wine to taste.

That's what I'd do anyway.
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Old 01-20-2009, 02:44 PM   #6
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Hard to give advice when we don't know starting SG and current SG!

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Old 01-20-2009, 05:33 PM   #7
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You added sugar water and you're wondering why it's sweet?
Why don't you think about that and get back to us.
No need to be a smart-ass, Will. Sarcasm and nastiness will not be tolerated.

Definitely need some more info from the original poster as to what's going on now. If you haven't added anything except sugar water, you may be able to add some fresh yeast and ferment that sugar out. It'll boost the alcohol, though, so might give you some rocket fuel.

Let us know what the original recipe was, and we'll see if we can help you.
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Old 01-20-2009, 08:01 PM   #8
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No need to be a smart-ass, Will. Sarcasm and nastiness will not be tolerated.
My apologies Rhino. Yooper, I can cut out the nastiness. Sarcasm is a bit more difficult.
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Old 01-20-2009, 11:46 PM   #9
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Started this batch on 09/27/08.

Recipe:

30 lbs. muscadines
15 quarts of water
10 cups sugar
2 1/2 tsp. pectic enzyme
5 yeast nutrient tablets, crushed
5 Campden Tablets, rushed
1 pkg. champagne yeast

The very first SG: 1.021
Last SG (taken on 1/17/09) 1.110

Like I said this is my very first batch ever. It seems like whenever I start reading about making homemade wine, I read a different way to do things. I've had a lot of fun, but it can be confusing also. But I'm not giving up. Can wait til summer to try some new ones!

I just started another batch of muscadine on 01/18/09. The second time seems like it is a little easier!

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Old 01-21-2009, 12:05 AM   #10
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Quote:
Originally Posted by Rhino View Post
Started this batch on 09/27/08.

Recipe:

30 lbs. muscadines
15 quarts of water
10 cups sugar
2 1/2 tsp. pectic enzyme
5 yeast nutrient tablets, crushed
5 Campden Tablets, rushed
1 pkg. champagne yeast

The very first SG: 1.021
Last SG (taken on 1/17/09) 1.110

Like I said this is my very first batch ever. It seems like whenever I start reading about making homemade wine, I read a different way to do things. I've had a lot of fun, but it can be confusing also. But I'm not giving up. Can wait til summer to try some new ones!

I just started another batch of muscadine on 01/18/09. The second time seems like it is a little easier!
I'm not understanding your SG readings. They aren't correct. could you check them again?
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