Mugsfull
Well-Known Member
I'm just trying my first gallon of Grape Juice Wine. After 2 weeks of primary, I racked to secondary. Tasting it was like a sweet tart.
ingredients:
almost 1 gal Newman's Own 100% Grape Juice - Kirkland (purple)
2 cups of sugar, cup of water. Added till gravity was 1.09
Red star yeast - Pasteur Red
I checked the juice in the beginning and the acid strip said it was about 3.2. Is that about right?
At 2 weeks the gravity was 1.000
When I transferred - I added potassium metabisulfite, bentonite and a handful of raisins.
The juice had both Ascorbic and Citric Acid so I added no acid blend as I've seen called for in recipe's. Still I'm concerned about the tartness. Will this mellow in secondary or will I need to correct?
ingredients:
almost 1 gal Newman's Own 100% Grape Juice - Kirkland (purple)
2 cups of sugar, cup of water. Added till gravity was 1.09
Red star yeast - Pasteur Red
I checked the juice in the beginning and the acid strip said it was about 3.2. Is that about right?
At 2 weeks the gravity was 1.000
When I transferred - I added potassium metabisulfite, bentonite and a handful of raisins.
The juice had both Ascorbic and Citric Acid so I added no acid blend as I've seen called for in recipe's. Still I'm concerned about the tartness. Will this mellow in secondary or will I need to correct?