I recently made about 2 1/2 gallons of pear wine from fresh pressed pears with Lavlin D47 wine yeast. I overshot the sugar (3 lbs) and ended up with an OG reading of 1.190. I figured it would just end up sweet when the yeast topped out around 14 - 15% ABV. 3 weeks later the FG was 1.002 for an ABV of about 22.5.
Anyone ever have this happen? The worst part is it tastes great but I'm not sure if I can duplicate it.
Anyone ever have this happen? The worst part is it tastes great but I'm not sure if I can duplicate it.