jkpq45
Well-Known Member
- Joined
- Mar 22, 2009
- Messages
- 276
- Reaction score
- 4
I was wandering about Sam's Club this afternoon, and spied a new flavor of Welch's juice: Black Cherry-Concord. 5 gallons of preservative-free juice (at $6.50 a gallon) and two packets of Lalvin K1V-1116 (properly hydrated) later, I pose the following questions:
1. What have I built? Does this sound appetizing to anyone?
2. The SG was 1065. Assuming the 1116 will ferment to dryness and leave some fruit flavor, should I add some table sugar?
3. Are nutrients/energizer necessary? I'm not sure how well/quickly the wine yeast will work given acidity/gravity conditions. Any advice would be appreciated.
3. Does anyone recommend a daily/bi-daily de-gassing of the must? It's sitting in a 6.5 gallon glass carboy, so shoe-horning a racking cane chucked into a drill for de-gassing shouldn't be a problem.
Thanks for the help!
jkpq45
1. What have I built? Does this sound appetizing to anyone?
2. The SG was 1065. Assuming the 1116 will ferment to dryness and leave some fruit flavor, should I add some table sugar?
3. Are nutrients/energizer necessary? I'm not sure how well/quickly the wine yeast will work given acidity/gravity conditions. Any advice would be appreciated.
3. Does anyone recommend a daily/bi-daily de-gassing of the must? It's sitting in a 6.5 gallon glass carboy, so shoe-horning a racking cane chucked into a drill for de-gassing shouldn't be a problem.
Thanks for the help!
jkpq45