I started a grapefruit wine 2 months ago and I just did a gravity reading on it And my abv is already at 19.3%. What should I do? Is there anyway I can stop the yeast from producing more alcohol and possibly speed up the clarifying process.
ACbrewer said:What was your recipe? and to answer your 2nd question No, ferment to completion. To answer you first question, what is your goal and for your third question, there are additives that can help clearify, but they also are known to strip flavor if used to excess.
I was thinking of adding Camden tablets to see of that would stop it. I really didn't have a set abv. When I started. I'm not really fallowing a specific recipe.
Yooper said:Few yeast strains go above 15%, and even fewer tolerate 18%+.
Are you certain of your reading?
ACbrewer said:6.5 gallons of must? or 6.5 gallons total volume so must+head space? ... sugar is 46 ppg, so 21lb is like 966 points 966/6.5 = 148 - or OG of 1.148 Minimum (assuming you get no sugar from any other source like juice or such)
ACbrewer said:6.5 gallons of must? or 6.5 gallons total volume so must+head space? ... sugar is 46 ppg, so 21lb is like 966 points 966/6.5 = 148 - or OG of 1.148 Minimum (assuming you get no sugar from any other source like juice or such)
ACbrewer said:Well off hand, I'd guess you only have about 15 more points it can go - down to about .990 or .985 Although that will add about 1 to 2% more ABV.
This receipe was 24lb of grapefruits (all, but juiced etc) and 21lb of sugar fill to 6.5 gallons? wow... I'm surprised your OG wasn't higher than 1.150. I'd have thought the juice of the grapefruit would have added some.
Anyhow back to your question. The only way to stop yeast is to have it run out of food, or heat. Chemicals don't kill active yeast, only prevent more yeast from growing.
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