Bottling specific gravity

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sancupanza

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Hi guys,
Just in process of fermenting my fruit wine:

12 l pinapple
12 l orange
3 l apple
1 l very very dark tea
1 kg white sugar
0,5 kg cane sugar
0,8 kg flower honey
0,65 kg apple concentrate
Wine yeast with 17% tolerance
No pectolase or anything else

All %100 packaged juices, fermentation started like a bomb, SG 1020 now, didn’t measure OG but guess it was 1120 something, still fermenting pretty well, tastes great! Fermenting since 4 days only..

Question is: I want to bottle condition this wine for bubbles.. What should the SG be for bottling?

Will use plastic bottles with plastic caps..

Is 1020 ok for bottling or shall I wait 1010, 1000, or 990?

Please advice..
Thanks!

PS. It tastes great now though a bit sweet.
 

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Rack at 0.93 add So2 and sorbistat, let sit for 3 months, then bottle
If he adds sulfite and sorbate he wont be able to carbonate it.

Let it finish fermenting before bottling. SG 0.990 or so. Add the appropriate amount of sugar for the carbonation level you desire and bottle. You won’t be able to have it sweet in the bottle and bottle carbonate it unless you use non fermentable sweeteners. Use champagne bottles or some bottle made for carbonated beverages.
 
Thanks guys!

Experienced with sulfates and long story short will only use them for flat wines..

Anyway, I don’t have three months :) So bottled them up after 7 days at 1010 (no additional sugars) in plastic bottles with tight caps and they have already been inflated :) Will wait few weeks and pour them in ☺️

I know time and aging is key for better flavor but this is just a juice wine to be consumed fresh for me :)

Will experiment with several other options as I gain more experience and have more patience ☺️

Cheers 🥂

PS. Grape, black mulberry, and dates molasses wine I bottled in a similar way tasted like cough medicine after one week but tastes much better after three weeks..

Amazing to see what these little friends of us can do for us, as time goes by ☺️
 
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