coboll
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- Sep 18, 2013
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I think I may have added too much sugar to my apple wine. I used a Jack Keller recipe but added sugar to bring it to the right gravity. I missed the mark at 1.200 and think I may be running into trouble in the primary fermentation.
I used 8 gallons water (2 for topping off), 22 lbs apples and 20 lbs sugar. My SG was at 1.200, my yeast was Cotes de Blanc(reactiveated). It's the 5th day into fermentation and it's bubbling but the SG is still 1.100.
Do I need to worry or will it still come down further. Do I need to add more yeast if it doesn't come down?
I used 8 gallons water (2 for topping off), 22 lbs apples and 20 lbs sugar. My SG was at 1.200, my yeast was Cotes de Blanc(reactiveated). It's the 5th day into fermentation and it's bubbling but the SG is still 1.100.
Do I need to worry or will it still come down further. Do I need to add more yeast if it doesn't come down?