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Old 11-18-2012, 02:33 PM   #1
Flycal6
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Sep 2011
, Mid East
Posts: 26



Fermented out just fine, racked it off the trub. Bottled it with 1 2/3 cup sugar to carb it up. But after about 3-4 weeks in the bottle, the wine is sweet and not enough bubbles. Any ideas? Here's my recipe:

5.5L white grape juice
3kg sugar
~75g citric acid
Red star champagne yeast
Topped up to 5 gal

Any help for future batches would be appreciated.

 
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Old 11-18-2012, 09:59 PM   #2
saramc
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Feb 2011
suburb of Louisville, KY
Posts: 1,743
Liked 169 Times on 153 Posts


This tutorial helps me.. http://www.101winemaking.com/sparklingwines.htm
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Motto: quel che sara sara

 
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Old 11-22-2012, 11:13 PM   #3
Flycal6
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Sep 2011
, Mid East
Posts: 26


I decided to pop a few of the bottles and sprinkle a little turbo yeast in. Hopefully that'll dry them out and carb them up. I'll find out in a few weeks.

 
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