Originally Posted by goteamwhatever
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.