Quantcast

How can I save wine with final SG too high / failed fermentation?

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

vinceit

New Member
Joined
Nov 18, 2019
Messages
2
Reaction score
0
I started a batch of fig wine and accidentally added more sugar than the recipe (https://eckraus.com/content/figwine.pdf) called for. See my log below. After 1.5 months of “fermentation”, the solution is clear, the airlock makes an occasional bubble once in a few hours, but the SG is 1.030. It seems like the fermentation has failed. I feel really sorry for all the work and ingredients :( Is there anything I can do to save this batch?

The Log

Sep 17, 2019
Added to primary fermenter:
- 18 lbs. of chopped fresh figs
- 2 tbsp. Yeast Nutrient
- 1⁄2 tsp. Pectic Enzyme
- 4 tbsp. Acid Blend
- 1⁄2 tsp. Wine Tannin
- 5 crushed Campden Tablets
- MISTAKENLY added 10 lbs. of sugar instead of 9 lbs.
- Added water to equal the batch to 5 gallons

Sep 18, 2019
Added to primary fermenter:
- 1 Packet of Wine Yeast: K1V-1116

Oct 2, 2019
Removed fig must. Siphoned into a carboy. Specific Gravity: 1.040. There was little to no frothing activity in the next couple of weeks

Nov 17, 2019.
Specific Gravity: 1.030
 

bmd2k1

Well-Known Member
Joined
Nov 18, 2017
Messages
1,260
Reaction score
367
What was the OG? (So an ABV can be calc'd)

Have you tasted it? Are u looking for something dry?
 
OP
vinceit

vinceit

New Member
Joined
Nov 18, 2019
Messages
2
Reaction score
0
I recorded SG only after I removed fig must (Oct 2, 2019) and it was 1.040.

It tastes quite sour, carbonated, and sweet. The original recipe I used was for a dry wine.
 

Shawn Cassidy

Active Member
Joined
Apr 15, 2019
Messages
27
Reaction score
6
From what you posted above, it is fermenting. Slowly but it's fermenting.

With the gravity of 1.040 there is still a bit of fermentables in there.

For curiosity:
What type of sugar did you use?
What is the temperature of the wine?

I have never... ever thrown out a batch of wine. You can almost always save it.

I would first try to repitch yeast. Sometimes, you just get a bad packet. I would try repitching another K1V-116 or a EC-1118. It has gone to town on stuck fermentations for me in the past.

The next thing I would try is dilution. I hate doing it because it will weaken the flavors but it does drop down the fermentable load allowing the yeast to work better.
 

Shawn Cassidy

Active Member
Joined
Apr 15, 2019
Messages
27
Reaction score
6
I forgot to mention... When you get your SG readings, you want to get the readings that will help you tell the story of how fermentation is going.

Original Gravity (OG)- Take this reading just after you pitch the yeast
Final Gravity (FG)- This is the reading when you have verified that fermentation has stopped. Usually verified by 2-4 SG readings that stay constant.

We can help you out alot more if we had the OG so we could see how much fermentation has taken place.
 
Top