bigdaddy30

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Can I save this from being jet fuel?

Here's what I have now:

I started two 5 gallon batches about one week ago,

each batch contains:
10 cans of frozen concentrate
6 pounds of sugar
10 tsp acid blend
5 tsp pectic enzyme
5 tsp yeast nutrient
and yeast

It's fermenting very well and heavy right now. I did not take any SG readings prior to starting (I'm new to wine making). Can or should I stop the fermentation to prevent this from being jet fuel? just add stabilizer now before it gets too far?

I suspect this will be jet fuel because I made one other batch like this and it turned out to be very strong, I tried to back sweeten it but then it was like sweetened jet fuel. I ended up diluting it with water/juice to make it drinkable.

Any suggestions to fix the two batches that I have going?

BargainFittings

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No real way to fix them short of making a small gravity batch and blending with the jet fuel.

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Wayne


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gratus fermentatio

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You could dilute it with water.

malkore

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or just ride it out, bottle, age a year, and i bet they won't taste like rocket fuel.

i'm serious.

i've made plenty of strong mead in my days and it always comes out of secondary smelling and tasting like lighter fluid.

a year or two later and it is indeed the nectar of the gods.

Patience, patience. And some patience...is what will 'fix' this.

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Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

bigdaddy30

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Thanks for the help, if I dilute does it matter when I start to dilute? now or wait until bottling?