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Old 02-16-2013, 05:32 AM   #1
goteamwhatever
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Jan 2013
big thicket, texas
Posts: 45


So I went to my great grandmothers and she gave me a bunch of mayhaw jelly she had made. So I brought it home with me on a mission to make homemade mayhaw jelly wine. So tonight I took about 12 cups of mayhaw jelly and put in stock pot with 20 cups of water and slowly brought to a boil skimming off what froth came to top, didn't get all of it. After it started boiling I removed it from the heat. Let sit for 15 minutes or so and poured it into my 5 Gallon carboy. Added cold water to bring to right under 5 gallon and added 5 crushed campden tablets to cup of hot water to dissolve then poured into carboy. checked sg which was at 1.040. I want a sweet wine so I added sugar to bring up sg. Got it to 1.080. Covered with clean rag secured with a band. Will check sg again tomorrow before I add my yeast. Got a package of lalvin k1 v1116.


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Old 02-16-2013, 05:33 AM   #2
goteamwhatever
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Jan 2013
big thicket, texas
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We`ll see how it turns out. I'll keep y'all posted.


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Old 02-16-2013, 01:12 PM   #3
Goofynewfie
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May 2012
Edmonton, Alberta
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The k1v-1116 will make that ferment to dry with an abv of approx 10.5%. with enough sugar and nutrient that yeast is capable of reaching 18 percent.
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Old 02-16-2013, 03:55 PM   #4
goteamwhatever
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Jan 2013
big thicket, texas
Posts: 45

Well I have that or fleishmans active dry from the grocery store lol. How do I get my alcohol content to 18 add more sugar or what
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Old 02-16-2013, 03:56 PM   #5
goteamwhatever
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Jan 2013
big thicket, texas
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I was shooting for an St of 1.140 to 1.180. But as I was adding sugar the sg was barely moving.
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Old 02-16-2013, 03:59 PM   #6
Goofynewfie
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You could add more sugar, but you will also need nutrient to get a higher %. This requires more monitoring and a longer aging time
Another option is to ferment dry and stabilize than backsweeten to get to your desired sweetness level
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Old 02-16-2013, 04:03 PM   #7
goteamwhatever
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Jan 2013
big thicket, texas
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If I make it dry just let it do its thing then how do I back sweeten. I've looked up a couple things about back sweetening. After I stabalize how do I sweeten? Sugar water or sweetened ever clear or what.
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Old 02-16-2013, 04:50 PM   #8
Goofynewfie
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Just add sugar until it is to your liking
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Old 02-16-2013, 05:11 PM   #9
goteamwhatever
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Jan 2013
big thicket, texas
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How do I get the sugar to completely dissolve. I don't wanna shake my wine do i
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Old 02-16-2013, 06:09 PM   #10
saramc
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Feb 2011
suburb of Louisville, KY
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Quote:
Originally Posted by goteamwhatever View Post
I was shooting for an St of 1.140 to 1.180. But as I was adding sugar the sg was barely moving.
Mayhaw jelly...love it. Wish I had some for waffles!

If adding dry sugar you will need to wait a while to take a new SG reading, stir well and make sure it is all dissolved, and do not forget to adjust for the temp calibration on your hydrometer. I even warm some of the must and dissolve the sugar in it. I do not use water since it just dilutes things. If you are able to toss granulated sugar into blender/food processor and process into superfine sugar it will dissolve almost immediately in the must.
Just remember that 1 cup sugar/gallon will raise SG by 0.020. That will help you in the future.

If you have not yet reached your target of 1.140-1.180, I would consider step feeding the must instead of stressing the yeast with a high gravity must. For example: start with an OG of 1.080-1.090'ish and when the SG has dropped by 1/3 you dose with nutrients, see staggered nutrient addition sticky, and add enough sugar to raise SG by another 0.030(keep track of additions and new hydro readings) and when that current SG drops by another 1/3 you stepfeed more fermentable. So your adjusted original gravity is 1.080+0.030+0.030 equal 1.140; and then repeat again if necessary. This technique is great and once you start doing this you may find you prefer this way.

Though of course, if you want a wine around 18% ACV then your OG of 1.140 is right on, and you can ferment dry, allow to clear/bulk age, then stabilize with sorbate plus k-meta and backsweeten with simple sugar syrup, or perhaps mayhaw syrup. I think you will find your jam/jelly wine clears quickly, go heavy on pectic enzyme, and may be ready to bottle in just three months, but if you can wait until six...so much better.


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