I've started a batch of typical "cheapo wine" and could use some direction. My first main mistake is that I forgot to get the potential gravity measure so now I can't really calculate my current ABV. My recipe is:
-8 cups sugar
-2 cans frozen concentrate
-7 quarts (1.75gal) water
-1 pack Lalvin k1-v1116 yeast
I didn't boil the water, just stirred the water/sugar/concentrate together, added the yeast (after pinching it), put it in a 3 gallon carboy and put the bubbler on top. Two weeks later I cracked it open to take measure (that's when I remembered I forgot to take the initial measurement), and that initial smell was awful, but it got better. The hydrometer said specific gravity is 1.01, but I have nothing to compare that to. The yeast I'm using is pretty rugged 50-90° and goes up to 18%, and it was clearly still bubbling, but only once every 26 seconds.
Should I just let it go, stop the fermintation, or add yeast nutrient? How will I ever know what the alcohol content is? Could I just rack it and chill it in the basement, then rack it again in a month?
-8 cups sugar
-2 cans frozen concentrate
-7 quarts (1.75gal) water
-1 pack Lalvin k1-v1116 yeast
I didn't boil the water, just stirred the water/sugar/concentrate together, added the yeast (after pinching it), put it in a 3 gallon carboy and put the bubbler on top. Two weeks later I cracked it open to take measure (that's when I remembered I forgot to take the initial measurement), and that initial smell was awful, but it got better. The hydrometer said specific gravity is 1.01, but I have nothing to compare that to. The yeast I'm using is pretty rugged 50-90° and goes up to 18%, and it was clearly still bubbling, but only once every 26 seconds.
Should I just let it go, stop the fermintation, or add yeast nutrient? How will I ever know what the alcohol content is? Could I just rack it and chill it in the basement, then rack it again in a month?
