Smitty_Brew
New Member
Hi, I'm hoping for a little guidance for my second attempt.
What it is: a frozen juice concentrate of cranberry and apple in equal proportions, batch size= 5 gallons.
I had read a recommended sugar loading of 3lbs per gallon, so 15lbs total to try for. However I didn't want to use any white sugar, opting for all juice. At 27g/serving and six servings per container it worked out to 40 cans of frozen juice concentrate....or roughly 3.4 gallons of just concentrate and a hefty grocer bill.
After dumping the concentrate and allowing it to come to temperature, I added water to the 5gal mark on the six gallon bucket. Starting S.G.=1.13somthing. then added nutrient and Oxygen via vortex drill attachment.
EC1118 hydrated @27*C then pitched, added airlock after day #3 to vigorous gas production. At day #10 bubble action had slowed to once per ~90seconds, so I took a sample and S.G.=1.030. I figured the dissolved gasses causing the hydrometer to be more buoyant
I took two flip-top bottles to chill and evaluate, wife is pleased with the flavor though it is very sweet.
I racked it off the primary yeast two weeks ago into the cleaned and sanitized plastic water carboy, fitted a bung and airlock bubbler. There is some pressure > atmosphere, but no bubbling since racking.
Last week took a sample and S.G.=1.030 still, taste is slightly sharper kind of like a soda or spritzer?
My question(s): Is the ferment done and I'm left with a sweet desert wine? If it is not complete, can I or should I attempt to restart fermentation, and how? I think the ABV is sitting now @12-13% though initial should have made to 18% I think.
What it is: a frozen juice concentrate of cranberry and apple in equal proportions, batch size= 5 gallons.
I had read a recommended sugar loading of 3lbs per gallon, so 15lbs total to try for. However I didn't want to use any white sugar, opting for all juice. At 27g/serving and six servings per container it worked out to 40 cans of frozen juice concentrate....or roughly 3.4 gallons of just concentrate and a hefty grocer bill.
After dumping the concentrate and allowing it to come to temperature, I added water to the 5gal mark on the six gallon bucket. Starting S.G.=1.13somthing. then added nutrient and Oxygen via vortex drill attachment.
EC1118 hydrated @27*C then pitched, added airlock after day #3 to vigorous gas production. At day #10 bubble action had slowed to once per ~90seconds, so I took a sample and S.G.=1.030. I figured the dissolved gasses causing the hydrometer to be more buoyant

I racked it off the primary yeast two weeks ago into the cleaned and sanitized plastic water carboy, fitted a bung and airlock bubbler. There is some pressure > atmosphere, but no bubbling since racking.
Last week took a sample and S.G.=1.030 still, taste is slightly sharper kind of like a soda or spritzer?
My question(s): Is the ferment done and I'm left with a sweet desert wine? If it is not complete, can I or should I attempt to restart fermentation, and how? I think the ABV is sitting now @12-13% though initial should have made to 18% I think.