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Old 09-16-2012, 06:14 PM   #1
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Jun 2011
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I did my first wine from the recipe forums here, the mango pulp wine. I multiplied the recipe by 4, except for the yeast

My og was 1.210 and 6 weeks later its only at 1.050 after 1 packet of champagne yeast and a sprinkle of Montrachet. Its waaaaayyy too sweet

Can I add another packet of Montrachet to get it down to the 1.004 it's supposed to be at?


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Old 09-16-2012, 06:34 PM   #2
cshamilton
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Mar 2011
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If those gravities are correct, you are over 20% alcohol - I doubt you can get much higher than that with normal yeast. You could add some water, but that was a huge starting gravity.


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Old 09-16-2012, 06:39 PM   #3
lumpher
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Jul 2009
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1.210 og? what are you brewing, mango rocket fuel? as ch says, that's huge. you'll need distillers yeast to get a higher abv
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Old 09-16-2012, 07:04 PM   #4
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Sorry, 1.120 was my og...or a bit higher

When I measured my sg at 1.050 I was close to 10% after those 6 weeks fermenting. Did I just need more patience here? I may have jumped the gun of my first attempt
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Old 09-17-2012, 03:58 AM   #5
Honda88
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Jan 2012
Pella, IA
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you should have only used the champagne yeast, I dont know why you have a stuck ferment, it sounds like you did not use a yeast starter, when your trying to get high alcohol levels you need to use a starter. yeast like sugar but too much will overwhelm them, this sounds like the problem you are having. I would try some nutrient and oxygen and if that doesnt get it going again you will want to make a yeast starter and pitch it.

 
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Old 09-17-2012, 04:40 PM   #6
FredTheNuke
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Feb 2012
Charlotte, NC
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I usually toss in another packet of montrachet and off it goes!


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