cottonwoodks
Well-Known Member
- Joined
- Aug 16, 2020
- Messages
- 153
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- 27
Hey folks,
I started making a bunch of different fruit wines last winter, and we drank a bottle of one of them last week, and I was amazed at how delicious it was. It was pineapple cherry (with cherries from my Montmorency cherry trees that I'd frozen in the summer). I had bottled it last December. It wasn't sweet at all, and had some really nice flavors, including a definite pineapple one.
But I had three other gallons of blueberry, blueberry/apple, and pineapple/peach, which I just bottled today, and all three of them are sickeningly sweet (I'm not into sweet). I measured the specific gravity, and it was below 1.000 for all three of them (0.985, 0.990, and 0.996). So what's going on? I thought if the SG was at one or below, it wouldn't be sweet, and these clearly are. They're also plenty alcoholic, so SOMETHING fermented.
I started making a bunch of different fruit wines last winter, and we drank a bottle of one of them last week, and I was amazed at how delicious it was. It was pineapple cherry (with cherries from my Montmorency cherry trees that I'd frozen in the summer). I had bottled it last December. It wasn't sweet at all, and had some really nice flavors, including a definite pineapple one.
But I had three other gallons of blueberry, blueberry/apple, and pineapple/peach, which I just bottled today, and all three of them are sickeningly sweet (I'm not into sweet). I measured the specific gravity, and it was below 1.000 for all three of them (0.985, 0.990, and 0.996). So what's going on? I thought if the SG was at one or below, it wouldn't be sweet, and these clearly are. They're also plenty alcoholic, so SOMETHING fermented.