CandleWineProject
Well-Known Member
Well, I'm at a point where I see several paths in front of me, but I'm not sure which one to take.
I started a strawberry wine on 12/6/2009.
3 lbs frozen strawberries from Mom
Gallon water
4 cups sugar
1/2 tsp yeast nutrient
1.5 tsp acid blend to bring it 3.6 pH
1/2 tsp powdered tannin
pectic enzyme
Montrachet yeast
OG was 1.080
Then began the rackings... admittedly, too many too quickly (I do things maybe once a month or two now).
12/14 - moved into a secondary
12/27 and again on 12/28 because of how much lees I saw. Kind of a cold crash without being cold? I'm not a fan of the technique because I think it gives a false sense of stability, but maybe I accidentally did it in my concern over the lees.
Then I didn't rack, but just took measurements:
1/1 - 1.042, noted that it tasted good
1/9 - 1.040
2/15 - 1.030 - realized I had a problem on my hands and added yeast energizer
2/28 - 1.024 - added more yeast energizer and sulfites
3/21 - 1.020 (today)
So on one hand, it is too sweet and I need to get it down some more, so my reaction is more yeast energizer and/or more yeast. However, since it is so stable yet sweet, which is hard to do, I keep wondering if adding yeast will make it go dry, which would be a pity at this point (I can try a dry strawberry some other time). So on the other hand, I'm thinking I should do nothing or just more yeast energizer.
Thoughts?
I started a strawberry wine on 12/6/2009.
3 lbs frozen strawberries from Mom
Gallon water
4 cups sugar
1/2 tsp yeast nutrient
1.5 tsp acid blend to bring it 3.6 pH
1/2 tsp powdered tannin
pectic enzyme
Montrachet yeast
OG was 1.080
Then began the rackings... admittedly, too many too quickly (I do things maybe once a month or two now).
12/14 - moved into a secondary
12/27 and again on 12/28 because of how much lees I saw. Kind of a cold crash without being cold? I'm not a fan of the technique because I think it gives a false sense of stability, but maybe I accidentally did it in my concern over the lees.
Then I didn't rack, but just took measurements:
1/1 - 1.042, noted that it tasted good
1/9 - 1.040
2/15 - 1.030 - realized I had a problem on my hands and added yeast energizer
2/28 - 1.024 - added more yeast energizer and sulfites
3/21 - 1.020 (today)
So on one hand, it is too sweet and I need to get it down some more, so my reaction is more yeast energizer and/or more yeast. However, since it is so stable yet sweet, which is hard to do, I keep wondering if adding yeast will make it go dry, which would be a pity at this point (I can try a dry strawberry some other time). So on the other hand, I'm thinking I should do nothing or just more yeast energizer.
Thoughts?
