Derrick123
Well-Known Member
Nine months later and I have sparkling wine...can you help?
Here is what I did:
5 gallons of pressed fresh apple juice (from local orchard)
6 pounds of sugar
7.5 tsp pectin acid
2.5 tsp pectin enzyme
1.25 tsp tannin
5 tsp nutrient
5 campden tablets (crushed)
1 pkg of yeast
December 9, 2011: added everything except yeast
December 10 2011: added yeast (1.090)
December 12 and 13: stirred
December 17, 2011: Gravity at 1.006 - racked to carboy
December 20, 2011: gravity at .992
February 26, 2012: Racked to carboy
Sat in carboy until today
September 26, 2012 (Today): I went to stabilize so I could sweeten and then bottle in a few weeks and noticed that it is still very fizzy. The wine is clear...can easily see through it, but you can only stir it five or six times before the fizz will come out of the carboy.
I would like to have a medium to medium dry apple wine...but not fizzy. Any thoughts on what I could do?
Thanks
Here is what I did:
5 gallons of pressed fresh apple juice (from local orchard)
6 pounds of sugar
7.5 tsp pectin acid
2.5 tsp pectin enzyme
1.25 tsp tannin
5 tsp nutrient
5 campden tablets (crushed)
1 pkg of yeast
December 9, 2011: added everything except yeast
December 10 2011: added yeast (1.090)
December 12 and 13: stirred
December 17, 2011: Gravity at 1.006 - racked to carboy
December 20, 2011: gravity at .992
February 26, 2012: Racked to carboy
Sat in carboy until today
September 26, 2012 (Today): I went to stabilize so I could sweeten and then bottle in a few weeks and noticed that it is still very fizzy. The wine is clear...can easily see through it, but you can only stir it five or six times before the fizz will come out of the carboy.
I would like to have a medium to medium dry apple wine...but not fizzy. Any thoughts on what I could do?
Thanks