ksk2175
Member
- Joined
- May 17, 2015
- Messages
- 7
- Reaction score
- 1
Hello.
This wine making bug has really bit me but I am still quite the beginner. I have a Strawberry wine in process. I am near the bottling stage and made the mistake of back sweetening prior to adding campden and sorbate and you guessed it, I had fermentation start up again. I had used white grape juice to back sweeten and know all my SG measurements but I am trying to figure out where my wine currently stands as far as alcohol content now that I have let the second round of fermentation run its course. Is it as easy as adding the new potential alcohol level based on the SG of the back sweetening to the original now that I have let the second fermentation take its course?
I had an original SG of 1.086 prior to pitching the yeast and had let that dry out through the process until bubbles had stopped and it reached .998.
With the white grape juice, I took it up to 1.010. 2nd fermentation started and after some time, it went back down to .998
Would this just be simple math? ... originally thought to be around 11% with the 1.086 SG and 2nd fermentation added about another 1.5% with the 1.010 SG so total of 12.5% now?
I have since added campden and sorbate, let it sit for a couple days and brought it back up to 1.010 with some pomegranate juice for sweetening. Monitoring to make sure it is staying at 1.010 before I go to bottling.
This wine making bug has really bit me but I am still quite the beginner. I have a Strawberry wine in process. I am near the bottling stage and made the mistake of back sweetening prior to adding campden and sorbate and you guessed it, I had fermentation start up again. I had used white grape juice to back sweeten and know all my SG measurements but I am trying to figure out where my wine currently stands as far as alcohol content now that I have let the second round of fermentation run its course. Is it as easy as adding the new potential alcohol level based on the SG of the back sweetening to the original now that I have let the second fermentation take its course?
I had an original SG of 1.086 prior to pitching the yeast and had let that dry out through the process until bubbles had stopped and it reached .998.
With the white grape juice, I took it up to 1.010. 2nd fermentation started and after some time, it went back down to .998
Would this just be simple math? ... originally thought to be around 11% with the 1.086 SG and 2nd fermentation added about another 1.5% with the 1.010 SG so total of 12.5% now?
I have since added campden and sorbate, let it sit for a couple days and brought it back up to 1.010 with some pomegranate juice for sweetening. Monitoring to make sure it is staying at 1.010 before I go to bottling.
