Brew_Novice
Member
- Joined
- Jul 9, 2020
- Messages
- 19
- Reaction score
- 3
Hi everyone!
I am relatively new to home brewing and I recently used a fruit teabag recipe to make a sweet fruit wine as I figured if I start cheaply if I mess it up then it is not a huge deal.
Anyway I followed the recipe to the T which included 1.5kg of sugar, fruit teabags and wine yeast.
The temperature was always fine and fermentation seemed to happen for a decent length of time however upon racking it for the second time and doing a hydrometer test it is showing as 14% abv and has been since fermentation started.
It also still tastes very sugary and almost has a syrupy consistency and in my view either the yeast has given up with the amount of sugar and become dormant or something else went wrong.
I am considering making a dry red wine to eventually mix the two together to make something drinkable as I like to experiment. Has anyone else come across this before and have any advice?
I have read that adding more yeast to the mix won't necessarily do anything more at this point as there is still yeast in the mix.
I have made beer which came out perfectly for my first shot and my honey mead also seems to be on track too which makes me think that it could be the recipe I followed.
Thanks in advance.
I am relatively new to home brewing and I recently used a fruit teabag recipe to make a sweet fruit wine as I figured if I start cheaply if I mess it up then it is not a huge deal.
Anyway I followed the recipe to the T which included 1.5kg of sugar, fruit teabags and wine yeast.
The temperature was always fine and fermentation seemed to happen for a decent length of time however upon racking it for the second time and doing a hydrometer test it is showing as 14% abv and has been since fermentation started.
It also still tastes very sugary and almost has a syrupy consistency and in my view either the yeast has given up with the amount of sugar and become dormant or something else went wrong.
I am considering making a dry red wine to eventually mix the two together to make something drinkable as I like to experiment. Has anyone else come across this before and have any advice?
I have read that adding more yeast to the mix won't necessarily do anything more at this point as there is still yeast in the mix.
I have made beer which came out perfectly for my first shot and my honey mead also seems to be on track too which makes me think that it could be the recipe I followed.
Thanks in advance.