getrecked786
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- Sep 19, 2022
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Hi all,
I'm 3 days in and my white and black grape wine is fermenting. I'm keeping room temperature around 70 degrees F and its in a shaded area. I've stirred twice daily to break the cap. I also added more sugar to try and increase ABV potential (added more yeast than recipe called for and didn't realize till next day). I need this wine done by the end of the week (I don't care how bad it tastes really as I drink 4Lokos too often ) what ABV do you think it would have after 3 days? I know you need a hydrometer to really know, but I can't seem to find any near me. Is there a general rule (rough estimate) of how much the ABV increases per day? Also, will running the wine thru an unbleached coffee filter get rid of the sediment completely? Please let me know, and thanks in advance!!
I'm 3 days in and my white and black grape wine is fermenting. I'm keeping room temperature around 70 degrees F and its in a shaded area. I've stirred twice daily to break the cap. I also added more sugar to try and increase ABV potential (added more yeast than recipe called for and didn't realize till next day). I need this wine done by the end of the week (I don't care how bad it tastes really as I drink 4Lokos too often ) what ABV do you think it would have after 3 days? I know you need a hydrometer to really know, but I can't seem to find any near me. Is there a general rule (rough estimate) of how much the ABV increases per day? Also, will running the wine thru an unbleached coffee filter get rid of the sediment completely? Please let me know, and thanks in advance!!