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Old 04-03-2013, 12:18 AM   #151
jpm5171988
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Made this tonight. For a 6 gal batch I used 10 cans of old orchards apple-strawberry-kiwi concentrate and 2 cans of strawberry pie filling. That with 11.5 lbs of sugar gave me an OG of 1.105. Used white labs sweet mead/wine yeast. Will keep everyone posted on how it goes. Thanks for the recipe, I'm quite optimistic about this.

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Old 04-04-2013, 06:57 PM   #152
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Oh I do a killer version of this with blueberry pie filling, cherry pie filling, blackberry pie filling, grape concentrate and a gallon of cran juice.

Sounds like you're off to a good start there.

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Old 04-05-2013, 08:29 PM   #153
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I did this recipie and fermentation stopped at 1.022. I am new to wine making, does anyone know what my next steps here should be? Any help is appreciated.

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Old 04-05-2013, 08:56 PM   #154
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Originally Posted by evancold View Post
I did this recipie and fermentation stopped at 1.022. I am new to wine making, does anyone know what my next steps here should be? Any help is appreciated.
Where did it start? It does stop on the sweet side. If your OG was up near 1.11 or so you'll be pushing 12% by this point and depending on the strain, your yeast may have petered out.
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Old 04-05-2013, 09:21 PM   #155
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Where did it start? It does stop on the sweet side. If your OG was up near 1.11 or so you'll be pushing 12% by this point and depending on the strain, your yeast may have petered out.
It started at 1.120 so it's at 12.873% right now. So am I stuck with a very sweet wine now? Thank you for your reply.

also I used Lalvin EC-1118
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Old 04-05-2013, 10:31 PM   #156
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12.873% eh? Five significant figures is pretty impressive with a home hydrometer. I think my high school chemistry teacher is turning over in his grave.

That yeast can go as high as 18% (or more) so you might be able to get it going again with some nutrient and energizer with a bit of a stir to get the old yeast on the bottom moving again. Or if you wanted you could add the nutrient/energizer to the wine and make a good foamy, frothy starter with the wine and some fresh yeast and pitch it in.

I am by no means the a model of sanitation when I do wine. So I'd say just use a turkey baster to get about a cup or two or wine out of your primary. Add a quarter teaspoon of energizer and nutrient. Add a packet of yeast, put in a smallish plastic container or jar and shake like crazy. The yeast will use up the oxygen you add at this point so don't worry about it messing up the wine. Let it sit in a warm place until the yeast has really frothed up. Could be as short as 30 min or as long as a couple hours. My method for mixing in the wine would be to suck it up in the turkey baster, and inject it into the wine without bubbling. If you keep it below the surface of the wine you can just keep squeezing and unsqueezing the bulb, without bubbling, and you'll mix and agitate the wine & yeast pretty well without adding a significant amount of oxygen.

or if you're happy with a sweet ~12%-13% wine let it be.

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Old 04-05-2013, 11:49 PM   #157
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lol just gave the number from my abv calculator from my hyrdrometer readings for the abv I am going to take your advice and see if I can get it going again. Thank you for your advice, I appreciate it very much.

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Old 04-06-2013, 03:56 PM   #158
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I was at 1.060 last week. Just took a sample and that was 1.051. Still slowly bubbling. Its probably in the low 60's where this is brewing. You think thats just making for a slow ferment? Yesterday was the two week mark.

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Old 04-06-2013, 04:48 PM   #159
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I just pulled some wine out, added some nutrient and energizer, shook it up good and put it back in the carboy. It took off like a rocket. Burp every second now and real frothy on top!

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Old 04-07-2013, 01:20 AM   #160
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I just pulled some wine out, added some nutrient and energizer, shook it up good and put it back in the carboy. It took off like a rocket. Burp every second now and real frothy on top!
Keep an eye on it. A lot of that was likely dissolved CO2 being degassed when you shook it juts like a shook soda.
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