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Old 03-14-2013, 10:25 PM   #11
Feb 2013
Posts: 46

Originally Posted by ACbrewer
Well off hand, I'd guess you only have about 15 more points it can go - down to about .990 or .985 Although that will add about 1 to 2% more ABV.

This receipe was 24lb of grapefruits (all, but juiced etc) and 21lb of sugar fill to 6.5 gallons? wow... I'm surprised your OG wasn't higher than 1.150. I'd have thought the juice of the grapefruit would have added some.

Anyhow back to your question. The only way to stop yeast is to have it run out of food, or heat. Chemicals don't kill active yeast, only prevent more yeast from growing.
I don't have my exact OG in front of me I'm still at work. Thanks for the info I didn't realize that about the chemicals. My other question is when can I back sweeten this wine? It's really tart an I don't wanna sweeten it to late for fear of the wine not becoming clear

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Old 03-14-2013, 10:54 PM   #12
Jan 2011
Fredericksburg, VA
Posts: 1,735
Liked 142 Times on 124 Posts

My experience has been that I waited until my lemon wine (aka skeeterpee) finished fermenting - about 2 or 3 days with stable FG, then racked to new container with 'stablizers' (potasium sorbate, + camden tabs/metabisulfate) at that point I think I gave it a day or 2 and then sugar to sweeten, and then checked Gravity and left it for 2 weeks, checking gravity after 2 weeks to be sure that it didn't start again fermenting.

So a few days should be good. I think it could even been weeks. Assuming you use table sugar and not honey (honey is cloudy).

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Old 03-14-2013, 10:55 PM   #13
Aug 2012
Vancouver, BC
Posts: 423
Liked 61 Times on 42 Posts

Best I can figure, you should get it stopped, backsweeten with what you want, and that should dilute the rocket fuel some. I wouldn't worry too much about clearing it yet, that stuff is going to need to sit a long while, anyhow for it to be drinkable.

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