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Old 10-12-2012, 04:26 PM   #521
Ply318ci
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That is strange the grape juice alone is 1.062 and I didn't add any water to dilute it.
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Old 10-12-2012, 10:43 PM   #522
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That should be correct and that is what beersmith is showing me it should be. That's why I'm confused as to why your gravity went up to 1.100 after only 7 ounces of dextrose. Are you sure you only added 7 ounces ?
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Old 10-12-2012, 11:19 PM   #523
Ply318ci
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Yes I think it was that the wine was fermenting and the bubbles raised the hydrometer up? When I measured it last night before pitching the yeast it was 1.088-1.090. Then this morning while fermenting I measured it again at 1.110. And yes I am pretty sure it was only 7 ounces of table sugar. I measure out 20 ounces and then weighted what I had left at 13 ounces. I messed with beers smith and got the same answer as well as a online website that suggested 8 ounces of sugar to get 13% ABV if I start with .75 gallons of must at 1.062. So I will just let it do it's thing and wait and see.

 
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Old 10-14-2012, 11:31 PM   #524
Ply318ci
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All right so everything seems good but I ended up with only .75 gallons of wine in a 1 gallon carboy. So I have a half gallon carboy I can siphon it into and just do something with the rest. Or could I add equal amounts of grape juice and water to top off or will that dilute the wine or make it rocket fuel. Thanks.

 
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Old 10-14-2012, 11:32 PM   #525
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Quote:
Originally Posted by Ply318ci View Post
All right so everything seems good but I ended up with only .75 gallons of wine in a 1 gallon carboy. So I have a half gallon carboy I can siphon it into and just do something with the rest. Or could I add equal amounts of grape juice and water to top off or will that dilute the wine or make it rocket fuel. Thanks.
You could top up with more juice, since it sounds like it was a high OG anyway.
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Old 10-15-2012, 12:13 AM   #526
Ply318ci
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Will that make it to High a ABV since I used champagne yeast won't it just keep fermenting and making more alcohol.

 
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Old 10-15-2012, 12:13 AM   #527
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Will that make it to High a ABV since I used champagne yeast won't it just keep fermenting and making more alcohol.
Yes, but you'd be adding juice with a much lower OG than the wine must with the added sugar. Or you could just add water if you don't want to add juice.
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Old 10-15-2012, 12:18 AM   #528
Ply318ci
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I see that makes perfect sense thanks so much. This is my first wine ever and I am pretty excited. Thanks again.

 
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Old 10-26-2012, 01:43 PM   #529
hbhudy
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I hate to ask this, but I have not seen this question answered (if it was I apologize),,,, Can you use Juice Cocktail? Or does the recipe need to use 100% juice?

 
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Old 10-31-2012, 02:10 AM   #530
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DON'T use the cocktail; it has all kinds of preservatives in it, which will inhibit fermentation. If you can't find the 100 percent juice, then use the one that has ascorbic acid added to it. The thing you need to look for and avoid are the juices/cocktails that list sorbates or sulfites.

 
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