dhammers91
Well-Known Member
Ok so I am trying to make homemade wine coolers. There isn't a whole lot of info out there about the process, so I apologize for my questions if they seem like nonsense...
I started out with some store bought juice (mixture of various kinds...) and I added some dry champagne yeast. It has been bubbling away for the past two weeks, and it has only dropped from 1.042 (OG) to 1.030. So that puts it at about 1.6% ABV. I am wanting the final product to be about 3.5%-4%.
I plan on adding juice after it is done fermenting to kind of take the wine tasting edge off (more of a normal wine cooler taste... so really juicy! ) After adding the juice, I want to bottle it and let it carb. I don't think it should take too long to carb (It wouldn't surprise me if it only took 24 hrs...) and then I am going to pasteurize it on the stove top in a big pot of water to stop the yeast from fermenting it dry and causing bottle bombs.
I guess I have two main questions...
#1: Is it normal for champagne yeast to move so slowly? I have it in a room that sits at about 68*F-70*F...
#2: How do I calculate the ABV after I add the juice back in right before bottling? I realize I should let it ferment almost dry, if not all the way dry since I will be "watering" it back down with juice. So lets just say hypothetically it ferments down to an even 5% ABV... How much juice do I add back in to make it around 3.5%? I know it won't be exact because some additional alcohol (not much though) will be produced through the carbonation period... I would probably use the same juice concoction to back sweeten with so it would be very close to 1.042 juice going back in...
Hopefully this makes sense, and I have a feeling that it is going to be difficult to approximate... But I would love to hear anyone's thoughts, ideas, or suggestions!
Thanks Guys and Gals!!!
I started out with some store bought juice (mixture of various kinds...) and I added some dry champagne yeast. It has been bubbling away for the past two weeks, and it has only dropped from 1.042 (OG) to 1.030. So that puts it at about 1.6% ABV. I am wanting the final product to be about 3.5%-4%.
I plan on adding juice after it is done fermenting to kind of take the wine tasting edge off (more of a normal wine cooler taste... so really juicy! ) After adding the juice, I want to bottle it and let it carb. I don't think it should take too long to carb (It wouldn't surprise me if it only took 24 hrs...) and then I am going to pasteurize it on the stove top in a big pot of water to stop the yeast from fermenting it dry and causing bottle bombs.
I guess I have two main questions...
#1: Is it normal for champagne yeast to move so slowly? I have it in a room that sits at about 68*F-70*F...
#2: How do I calculate the ABV after I add the juice back in right before bottling? I realize I should let it ferment almost dry, if not all the way dry since I will be "watering" it back down with juice. So lets just say hypothetically it ferments down to an even 5% ABV... How much juice do I add back in to make it around 3.5%? I know it won't be exact because some additional alcohol (not much though) will be produced through the carbonation period... I would probably use the same juice concoction to back sweeten with so it would be very close to 1.042 juice going back in...
Hopefully this makes sense, and I have a feeling that it is going to be difficult to approximate... But I would love to hear anyone's thoughts, ideas, or suggestions!
Thanks Guys and Gals!!!