rod
beer -just brew it
i made the following recipe but for some reason i thought my sugar was in 1 kilo bags instead of 2 kilos.
when my hydrometer stood up and fell over i realized i had added 13 lbs of sugar instead of 7
i diluted with water to get a starting gravity of 1.092 and 9.0 gallons instead of the 6 gallons per the recipe.
it has fermented out to .990 but is very dry and lacking in flavour.
i bottled 3 gallons so far from a small carboy and the rest is still in the secondary.
any suggestions to add some flavour at this point?
make the recipe without sugar and blend the two?
when my hydrometer stood up and fell over i realized i had added 13 lbs of sugar instead of 7
i diluted with water to get a starting gravity of 1.092 and 9.0 gallons instead of the 6 gallons per the recipe.
it has fermented out to .990 but is very dry and lacking in flavour.
i bottled 3 gallons so far from a small carboy and the rest is still in the secondary.
any suggestions to add some flavour at this point?
make the recipe without sugar and blend the two?
Exotica Wine Recipe
Credits to: Leigh Schmidt of Escanaba, Michigan
This is a recipe I found in a magazine, altered a bit and tried it, very nice. If you get the time try it, you will not be sorry. For approx. 6 US gallons.
Ingredients
After 24 hours add the yeast. It should take around 16-24 hours for it to start fermenting. Stir daily. When SG reaches 1.020 remove the bag and rack to a clean carboy. Watch SG when it reaches 1.000 rack again to start clearing. After about 3-4 weeks when it has ceased fermenting or reaches 0.990 SG rack again and top up. After about another month rack, add finings if you want or need add 1/2 tsp. Potassium Metabisulphite, top up and let sit for 3 months or so. At this point if all is clear you can either bottle and age or bulk age, your preference. Highly suggest you let this wine age at least 6 months
This is a recipe I found in a magazine, altered a bit and tried it, very nice. If you get the time try it, you will not be sorry. For approx. 6 US gallons.
Ingredients
- 5 1/4 lbs. Pineapple
- 5 1/2 lbs. Mango
- 4 Lbs. Bananas simmered in 2.5 qts. of water for 30 minutes then mashed and strained
- 16 oz. White grape concentrate
- 7 lbs. of Sugar
- 2 1/2 lbs. of Honey
- 8 tsp. Acid Blend
- 6 tsp. Yeast Nutrient
- 3 tsp. Pectic Enzyme
- 1 1/2 tsp. Tannin
- 1/2 tsp. Potassium Metabisulphite dissolved in 4 oz. water
- 1 pkg. Champagne Yeast
After 24 hours add the yeast. It should take around 16-24 hours for it to start fermenting. Stir daily. When SG reaches 1.020 remove the bag and rack to a clean carboy. Watch SG when it reaches 1.000 rack again to start clearing. After about 3-4 weeks when it has ceased fermenting or reaches 0.990 SG rack again and top up. After about another month rack, add finings if you want or need add 1/2 tsp. Potassium Metabisulphite, top up and let sit for 3 months or so. At this point if all is clear you can either bottle and age or bulk age, your preference. Highly suggest you let this wine age at least 6 months