14%

[mrchaos101]

Is this too strong?

1.100 is what my must measured.
It says it will prob be about 14%

I do plan to back sweet'n with juice at the end....so should bring that down a tad. I would add water but in out of room.
Added yeast nutes and pitching yeast.

 

[Yooper]

Is this too strong?

1.100 is what my must measured.
It says it will prob be about 14%

I do plan to back sweet'n with juice at the end....so should bring that down a tad. I would add water but in out of room.
Added yeast nutes and pitching yeast.

Depends on what you're making. For a big bold red, 1.100 is the bare minimum. For a strawberry wine, that's too high.

If the wine starts at 1.100, generally it will finish at .990 (14.4%) but often it is topped up and so will finish at more like 13%. In order for the wine to really have preservative qualities, it should be 12% at a minimum, but it really depends on what you're making.

For my lighter whites and light fruit wines, I start them at 1.085. For my biggest reds, I start them at 1.120 sometimes.

 

[mrchaos101]

14 cans red grape consontrate. 3 bottels of 46oz blackberry juice. 5 lbs blackberries. I have 1 to 2 cans consontrate and 1 more black berry juice to backsweeten if need be. Added enough sugaer to go to 1.1. Could add like 4 or 5 more lbs sugar here if you think i should.

 

[Yooper]

14 cans red grape consontrate. 3 bottels of 46oz blackberry juice. 5 lbs blackberries. I have 1 to 2 cans consontrate and 1 more black berry juice to backsweeten if need be. Added enough sugaer to go to 1.1. Could add like 4 or 5 more lbs sugar here if you think i should.

No, it sounds like it can easily be rocket fuel for a year or two, or even more if you add more sugar. I'd let it ferment out, and see how it is once it's dry and clear and then stabilize it and sweeten it as desired at that point.