Too sweet wine - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Too sweet wine

Reply
 
Thread Tools
Old 01-20-2009, 03:03 AM   #1
Rhino
Recipes 
 
Jan 2009
Posts: 11


I have my first batch of muscadine wine in a carboy. It has been there approximately 4 months. I tried it tonight. It has a beautiful color, but it is way too sweet to even drink! Any way I can correct this now in order to save this wine?

 
Reply With Quote
Old 01-20-2009, 03:05 AM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,763
Liked 8030 Times on 5609 Posts


Maybe, depending on why it's too sweet. What was the recipe?

Did you take any hydrometer readings? And lastly, what kind of yeast did you use?
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 01-20-2009, 04:24 AM   #3
Rhino
Recipes 
 
Jan 2009
Posts: 11

I used pasteur Champagne yeast. I did not know that should not have too much space for air at the top of the carboy. I had read that you could add sugar water to top it off. I added the sugar water on Saturday. I did a taste test today and it way too sweet.

 
Reply With Quote
Old 01-20-2009, 02:14 PM   #4
will_cbe
Recipes 
 
Jun 2008
Posts: 199
Liked 1 Times on 1 Posts


You added sugar water and you're wondering why it's sweet?
Why don't you think about that and get back to us.

Now, here's what you need to know. The remaining yeast will start eating that sugar. Congratulations! You've just restarted the fermentation. You MIGHT be able to stabilize it, but I wouldn't bother.

DO NOT BOTTLE. Best case scenario is that the corks will pop out of the bottles. Worst case is that the bottles will explode in a shower of wine and glass. You'll have to wait until it stops fermenting again.

In the future, add that sugar water before you start your wine. You'll be better off.

Does anyone else have better advice?
__________________
Will
www.comicsbyemail.com
Fermenting: Blackberry Wine
Aging: Mulberry Wine, Mint Mead, Dandelion Wine, Mesquite Mead
Drinking: Apfelwein
On Hand: Peach Mango Wine, Huck's Cider, Mulberry Mead, Orange Spice Mead, Cyser, Apfelwein, Maple Cinnamon Mead, Hard Cider, Brown Sugar Cider

 
Reply With Quote
Old 01-20-2009, 02:43 PM   #5
mmb
"I just got a new pet toaster!"
HBT_LIFETIMESUPPORTER.png
 
mmb's Avatar
Recipes 
 
Feb 2008
WBMI
Posts: 31,096
Liked 4242 Times on 3944 Posts


Quote:
Originally Posted by Rhino View Post
I used pasteur Champagne yeast. I did not know that should not have too much space for air at the top of the carboy. I had read that you could add sugar water to top it off. I added the sugar water on Saturday. I did a taste test today and it way too sweet.
You'll want to top off with boiled and cooled water or similar wine. Adding sugar water is just feeding the yeast.

If you already stabilized and your SG readings are too high you may have a blending wine. Rack to a sanitized carboy, top off and air lock until you have another batch to bottle. Then you can blend your too sweet wine with a dry wine to taste.

That's what I'd do anyway.
__________________
Black Phantom Brewing Company

 
Reply With Quote
Old 01-20-2009, 02:44 PM   #6

Hard to give advice when we don't know starting SG and current SG!
__________________
Mead Lane Brewing
The liver is evil and must be punished

 
Reply With Quote
Old 01-20-2009, 05:33 PM   #7
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,763
Liked 8030 Times on 5609 Posts


Quote:
Originally Posted by will_cbe View Post
You added sugar water and you're wondering why it's sweet?
Why don't you think about that and get back to us.
No need to be a smart-ass, Will. Sarcasm and nastiness will not be tolerated.

Definitely need some more info from the original poster as to what's going on now. If you haven't added anything except sugar water, you may be able to add some fresh yeast and ferment that sugar out. It'll boost the alcohol, though, so might give you some rocket fuel.

Let us know what the original recipe was, and we'll see if we can help you.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 01-20-2009, 08:01 PM   #8
will_cbe
Recipes 
 
Jun 2008
Posts: 199
Liked 1 Times on 1 Posts


Quote:
Originally Posted by YooperBrew View Post
No need to be a smart-ass, Will. Sarcasm and nastiness will not be tolerated.
My apologies Rhino. Yooper, I can cut out the nastiness. Sarcasm is a bit more difficult.
__________________
Will
www.comicsbyemail.com
Fermenting: Blackberry Wine
Aging: Mulberry Wine, Mint Mead, Dandelion Wine, Mesquite Mead
Drinking: Apfelwein
On Hand: Peach Mango Wine, Huck's Cider, Mulberry Mead, Orange Spice Mead, Cyser, Apfelwein, Maple Cinnamon Mead, Hard Cider, Brown Sugar Cider

 
Reply With Quote
Old 01-20-2009, 11:46 PM   #9
Rhino
Recipes 
 
Jan 2009
Posts: 11

Started this batch on 09/27/08.

Recipe:

30 lbs. muscadines
15 quarts of water
10 cups sugar
2 1/2 tsp. pectic enzyme
5 yeast nutrient tablets, crushed
5 Campden Tablets, rushed
1 pkg. champagne yeast

The very first SG: 1.021
Last SG (taken on 1/17/09) 1.110

Like I said this is my very first batch ever. It seems like whenever I start reading about making homemade wine, I read a different way to do things. I've had a lot of fun, but it can be confusing also. But I'm not giving up. Can wait til summer to try some new ones!

I just started another batch of muscadine on 01/18/09. The second time seems like it is a little easier!

 
Reply With Quote
Old 01-21-2009, 12:05 AM   #10
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,763
Liked 8030 Times on 5609 Posts


Quote:
Originally Posted by Rhino View Post
Started this batch on 09/27/08.

Recipe:

30 lbs. muscadines
15 quarts of water
10 cups sugar
2 1/2 tsp. pectic enzyme
5 yeast nutrient tablets, crushed
5 Campden Tablets, rushed
1 pkg. champagne yeast

The very first SG: 1.021
Last SG (taken on 1/17/09) 1.110

Like I said this is my very first batch ever. It seems like whenever I start reading about making homemade wine, I read a different way to do things. I've had a lot of fun, but it can be confusing also. But I'm not giving up. Can wait til summer to try some new ones!

I just started another batch of muscadine on 01/18/09. The second time seems like it is a little easier!
I'm not understanding your SG readings. They aren't correct. could you check them again?
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sweet Wine conpewter Winemaking Forum 3 12-29-2015 01:32 AM
Sweet Tea Wine CTBrew Winemaking Forum 12 01-25-2011 02:48 AM
Another use for Sweet Mead/Wine Yeast matt1776 Recipes/Ingredients 2 07-04-2009 08:43 PM
Sweet Berry wine!! (and beer, of course) Joe C Home Brewing Photo Forum 2 03-18-2009 04:40 PM
What would you say is the average gravity of a sweet wine? ratm4484 Winemaking Forum 1 02-28-2007 02:31 PM


Forum Jump