Originally Posted by pontiusmatt
1 pack of lalvin RC-212 yeast
.Usually produces around 18-22 percent alcohol.
Has anyone determined a starting OG for this recipe? I can't see it producing 18-22% alcohol with the yeast used. RC-212 is only rated to 16%. So I am sure there is still a fair amount of residual sugar left behind leaving this wine sweet, but how sweet?
The way I see it, an estimated potential ABV of 18-22% would be an OG of 1.135-1.164. With this yeast only able to produce a possible 16% that would leave a FG of about 1.012-1.041. Both seem very sweet. So either the estimated potential ABV% is off or its some potent fruit juice. The OG of the recipe would help a lot to determine how sweet the final product should be considering this recipe. But it seems the OP has not been on since his post. I am going to try something similar but I will be using store bought blueberry juice. I am just trying to figure out how much sugar to add as well. The question is should I just add enough to dry it out, or add more to leave residual sugar and a sweeter wine.
If anyone knows a the OG of the original recipe please post it, Thanks.