I ended up with a much greater OG than anticipated for my chocolate cherry port. 1.110 to be exact. And I'm wondering if the pulp and additives might be throwing off the reading.
Ingredients:
20 lbs of thawed, destemmed, crushed Bing cherries in cheese cloths
1/2 gallon cherry cocktail (no preservatives, except vitamin C)
4 lbs brown sugar
4lbs white sugar
Dissolved in water to 5.5 to 6 gallons
1/2 cup cocoa powder
5 tsp tannin
5 tsp acid blend
6 crashed Camden tabs
8 tsp pectic enzyme
2.5 tsp yeast energizer
My first wine from fruit btw. Any advice?
I put a lalvin kv116 starterin it but I'm worried it won't start with that high an OG
Ingredients:
20 lbs of thawed, destemmed, crushed Bing cherries in cheese cloths
1/2 gallon cherry cocktail (no preservatives, except vitamin C)
4 lbs brown sugar
4lbs white sugar
Dissolved in water to 5.5 to 6 gallons
1/2 cup cocoa powder
5 tsp tannin
5 tsp acid blend
6 crashed Camden tabs
8 tsp pectic enzyme
2.5 tsp yeast energizer
My first wine from fruit btw. Any advice?
I put a lalvin kv116 starterin it but I'm worried it won't start with that high an OG