guscampag
Well-Known Member
I made up a five gallon batch of Yooper's recipe dandelion wine. I did not take intial sg readings mostly because of all the solids I was dealing with in the must. At 3 pounds of sugar per gallon, what would my initial sg have been? I don't suppose there was much sugar in the dandelion flowers - maybe a little from the oranges. But, I also added 3 lbs of white raisins.
I am thinking I must have started out about 1.140 or more?
I am curious because I think my ferment is stuck already at 1.100. I am using EC 1118, so I didn't think I would have a problem.
Any ideas? Will I need to mix up a new starter? And if I do, should I go ahead and rack off the raisins now?
Any help appreciated. the must has a wonderful taste, but I sure would like to take it dry.
I am thinking I must have started out about 1.140 or more?
I am curious because I think my ferment is stuck already at 1.100. I am using EC 1118, so I didn't think I would have a problem.
Any ideas? Will I need to mix up a new starter? And if I do, should I go ahead and rack off the raisins now?
Any help appreciated. the must has a wonderful taste, but I sure would like to take it dry.