ebolabrews
Member
Hello everyone,
I've been lurking and reading HBT for a while. This is my first post.
I made a version of white grape/peach wine and have a couple of questions about finishing it off.
Here is the recipe:
3 1/2 gallons white grape+peach juice 100%
1/2 gallon white grape juice 100%
2 cans frozen white grape juice concentrate
2 cans Jumex peach nectar
80oz water (to bring it up to 5 gal)
pectic enzyme
yeastex
Lavlin D47
OG 1.061
After 2 weeks of fermentation I racked it into the secondary. It smells and tastes great but pretty frickin tart.
Now it has been in the secondary for 2+ weeks.
Questions:
How long should I let it sit in the secondary before I bottle it?
I want it to be a little sweet. If I back sweeten with Splenda how much should I use for 5 gal?
Would a pack of 'wine conditioner' be better?
Thanks for all of your helpful and humorous posts.
Cheers!
ebolabrews
I've been lurking and reading HBT for a while. This is my first post.
I made a version of white grape/peach wine and have a couple of questions about finishing it off.
Here is the recipe:
3 1/2 gallons white grape+peach juice 100%
1/2 gallon white grape juice 100%
2 cans frozen white grape juice concentrate
2 cans Jumex peach nectar
80oz water (to bring it up to 5 gal)
pectic enzyme
yeastex
Lavlin D47
OG 1.061
After 2 weeks of fermentation I racked it into the secondary. It smells and tastes great but pretty frickin tart.
Now it has been in the secondary for 2+ weeks.
Questions:
How long should I let it sit in the secondary before I bottle it?
I want it to be a little sweet. If I back sweeten with Splenda how much should I use for 5 gal?
Would a pack of 'wine conditioner' be better?
Thanks for all of your helpful and humorous posts.
Cheers!
ebolabrews
