eigua
Well-Known Member
1. I'm very new to homebrewing (unless making 2 batches of Mr. Beer 5 years ago counts...)
2. I'm just experimenting with pretty much anything I can find to ferment at this point.
I just tested the gravity of a simple "wine" I started exactly 3 weeks ago. It's similar to Yooper's Welch's Grape Juice Wine recipe:
96 oz concorde grape juice
2 cups white sugar (boiled in water) [may have added a bit more, I forget]
1 tsp yeast nutrient
1/2 tsp pectic enzyme (I think that was the amount I used)
Cote Des Blancs yeast
A bit of water to top it up to near 1 gallon (with a fairly large headspace)
OG: 1.112
FG: 0.995
ABV: 15.36%
It fermented fairly quickly, but I didn't bother checking the gravity until today. It came out at 0.995. Great! Complete fermentation. Then I tasted it ... pretty sweet and grapey still and I don't notice it being particularly alcoholic tasting (I would think 15.36% would taste pretty strong, especially this young.)
Does that make any sense that a "wine" could ferment out to this FG and still taste sweet? I'm not complaining, mind you -- I rather like sweet wines. It's just that it doesn't seem logical. I checked my hydrometer with tap water and it shows 1.000 exactly.
2. I'm just experimenting with pretty much anything I can find to ferment at this point.
I just tested the gravity of a simple "wine" I started exactly 3 weeks ago. It's similar to Yooper's Welch's Grape Juice Wine recipe:
96 oz concorde grape juice
2 cups white sugar (boiled in water) [may have added a bit more, I forget]
1 tsp yeast nutrient
1/2 tsp pectic enzyme (I think that was the amount I used)
Cote Des Blancs yeast
A bit of water to top it up to near 1 gallon (with a fairly large headspace)
OG: 1.112
FG: 0.995
ABV: 15.36%
It fermented fairly quickly, but I didn't bother checking the gravity until today. It came out at 0.995. Great! Complete fermentation. Then I tasted it ... pretty sweet and grapey still and I don't notice it being particularly alcoholic tasting (I would think 15.36% would taste pretty strong, especially this young.)
Does that make any sense that a "wine" could ferment out to this FG and still taste sweet? I'm not complaining, mind you -- I rather like sweet wines. It's just that it doesn't seem logical. I checked my hydrometer with tap water and it shows 1.000 exactly.