I have been following this forum for about a month (and I must say, it is awesome) and I just started my first batch of wine about two weeks ago. I made a strawberry and kiwi wine using fresh fruit and would like to know what I am doing right and wrong. When I racked my wine off of the fruit today, I tasted it and seemed to be a little watered down.
Here are the details of my wine:
2 lbs. - Strawberries
8 - Kiwis
4 1/2 cups - Sugar (obviously too much)
1 tsp. - Acid Blend
1/4 tsp. - Tannin
5 drops - Pectic Enzyme
1 tsp. - Yeast Nutrient
1 - Campden Tablet (crushed)
1 pkg. - Red Star Montrachet Yeast
Water to 1 gallon
Calendar of Events
- Day 0 (25 Jan.)
Mixed up 3 gallon batch without adding yeast
SG was extremely high at 1.141, so I waited a day
- Day 1 (26 Jan.)
Added an UNK amount of water (thinking it would bring the SG down and I'm a dumbass for not recording how much)(guessing I added about 3/4 of a gallon)
Moved to 3 gallon glass carboy
SG was at 1.092 (seemed much better)
- Day 10 (05 Feb.)
Racked my wine into another 3 gallon carboy to get it off of the fruit (seemed like the right thing to do, but what do I know, I'm new)
SG was at 0.994
This is where I tasted the wine and it seemed to be watered down...
Now I'm not sure if I'm on the right track or if I royally screwed up my first batch of wine. I'm guessing that the "unknown" amount of water added is what caused this, but is it fixable? Maybe back-sweetening? It also seems to have dried out fairly quickly (10 days?). It was still a little active in the primary (maybe 1 bubble every minute), but I am not sure yet if it is active in the secondary (I have an airlock on it, so we will see). Any input would be greatly appreciated.
Also don't know what is up with the app, but I can't see more than a paragraph of what I type because it wont let me scroll down. I have some pics on my phone I will try to add when I'm done typing this on computer.