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[wegleston]

Did you add any yeast nutrient? Sugar does not provide all of the nutrients required for yeast growth and health. If you did not add any, then your yeast probably got worn out and quit working. You can buy yeast nutrient products at beer, wine, and distilling supply stores. You can also just boil some yeast in water to kill it, and add it as a nutrient. If you buy nutrient products, the directions should tell you how much to use. For your current batch, you could add nutrient, and additional yeast, to get the fermentation restarted. A pure sugar wash should finish fermentation well below 1.000.

25 lb of sugar should produce 13.46 lb ethanol when fully fermented. Water has a density of 8.33 lb/gal @ 68°F, so 15 gal weighs 124.95 lb. Your final wash should be 100% * 13.46 / (13.46 + 124.95) = 9.7 wt% sugar, or 12.1% ABV. The SG would be about 0.984.

Brew on

Thank you for the information, and yes, I forgot in my last post to let you know that I did boil some yeast and add it to my fermenter.Before pitching my yeast i add a 1/2 cup boiled yeast with a half cup of rehydrated yeast i am going to just wait a couple more days and see what happens thank you for your help

 

[doug293cz]

Thank you for the information, and yes, I forgot in my last post to let you know that I did boil some yeast and add it to my fermenter.Before pitching my yeast i add a 1/2 cup boiled yeast with a half cup of rehydrated yeast i am going to just wait a couple more days and see what happens thank you for your help

What yeast did you use for fermenting? Do you know what the stated ABV tolerance is for your yeast? To get to 12%+ ABV you might need a more alcohol tolerant yeast (like EC-1118 for example.)

Brew on

 

[wegleston]

What yeast did you use for fermenting? Do you know what the stated ABV tolerance is for your yeast? To get to 12%+ ABV you might need a more alcohol tolerant yeast (like EC-1118 for example.)

Brew on i used red star distivers yeast

What yeast did you use for fermenting? Do you know what the stated ABV tolerance is for your yeast? To get to 12%+ ABV you might need a more alcohol tolerant yeast (like EC-1118 for example.)

Brew on

I used red star distillers yeast from the information I was able to find on it said it had a 20% abv capability

 

[doug293cz]

I used red star distillers yeast from the information I was able to find on it said it had a 20% abv capability

Hmm, Red Star shouldn't be stalling at 1.020. Maybe you need to add some DAP (available from typical supply sources) in addition to the boiled yeast for nutrition. But, I'm not a yeast expert.

Just let me confirm that you are using a floating hydrometer to measure SG, and not a refractometer. I know you said hydrometer earlier, but just want to double check, as refractometers give anomalously high readings when alcohol is present.

Brew on

 

[wegleston]

Hmm, Red Star shouldn't be stalling at 1.020. Maybe you need to add some DAP (available from typical supply sources) in addition to the boiled yeast for nutrition. But, I'm not a yeast expert.

Just let me confirm that you are using a floating hydrometer to measure SG, and not a refractometer. I know you said hydrometer earlier, but just want to double check, as refractometers give anomalously high readings when alcohol is present.

Brew on

Yes, I am using a floating hydrometer. I did add a rehydrated yeast yesterday to see if I can kick it off

 

[doug293cz]

Yes, I am using a floating hydrometer. I did add a rehydrated yeast yesterday to see if I can kick it off

Thanks for confirming. If your wash is short of nutrients, then just adding more yeast may not do much. You may get some additional fermentation until the yeast consume any non-sugar nutrient stores they brought with them.

Brew on

 

[wegleston]

Thanks for confirming. If your wash is short of nutrients, then just adding more yeast may not do much. You may get some additional fermentation until the yeast consume any non-sugar nutrient stores they brought with them.

Brew on

I was looking into that DAP but I read some unfavorable things about it saying if you use too much.It is not good for consumption

 

[bernardsmith]

Coming late to this discussion, but it strikes me that Wegleston, you really don't know how to make a wine to about 12-14% alcohol by volume. If you go to the store and buy fruit juices that have absolutely NO preservatives, the juice is likely to have the equivalent of about 1 lb of fermentable sugar in every gallon of JUICE . That has a specific gravity of about 1.045 (+/-) and you NEED a gravity of about TWICE that so, for every gallon of fruit juice (no added water) you need to add about 1 lb of sugar. That will give you a gravity of about 1.090 (+/-) which has a potential ABV of about 12%. If you distill such a wine, for every gallon of 12 % wine, you are likely to produce about 1 pint of spirit at around 60% ABV (120 proof). BUT at 12% alcohol by volume , there is not a molecule of alcohol MORE than 1 pint in every gallon. Sounds like you are not using a wine making hydrometer appropriately. The more water you add, the LOWER the ABV of your wash (mash). Fruit that is not a wine grape has very little sugar in its juice. What we look for in fruit we buy to eat is not the same amount of sugar we want in grapes grown for wine making.

 

[wegleston]

Coming late to this discussion, but it strikes me that Wegleston, you really don't know how to make a wine to about 12-14% alcohol by volume. If you go to the store and buy fruit juices that have absolutely NO preservatives, the juice is likely to have the equivalent of about 1 lb of fermentable sugar in every gallon of JUICE . That has a specific gravity of about 1.045 (+/-) and you NEED a gravity of about TWICE that so, for every gallon of fruit juice (no added water) you need to add about 1 lb of sugar. That will give you a gravity of about 1.090 (+/-) which has a potential ABV of about 12%. If you distill such a wine, for every gallon of 12 % wine, you are likely to produce about 1 pint of spirit at around 60% ABV (120 proof). BUT at 12% alcohol by volume , there is not a molecule of alcohol MORE than 1 pint in every gallon. Sounds like you are not using a wine making hydrometer appropriately. The more water you add, the LOWER the ABV of your wash (mash). Fruit that is not a wine grape has very little sugar in its juice. What we look for in fruit we buy to eat is not the same amount of sugar we want in grapes grown for wine making.

I have a proofing hydrometer, and a specific gravity hydrometer. This was my first attempt at fruit mash. Thanks to some of the comments that I have received, I learned fruit is mostly water. And not a whole lot of sugar, so that is something I am going to work on. Thank you for the advice. As far as fruit juice And no I have not made any wine the most. I have made is sugar shine. I have tried in all grain and the one time with peaches. Neither one of them gave me any yield new to the craft. All I have been doing is sugar. Shine for about 3 years, but wanna up my game. The more knowledge I can get, the better.That's why I am here

 

[bernardsmith]

I have a proofing hydrometer, and a specific gravity hydrometer. This was my first attempt at fruit mash. Thanks to some of the comments that I have received, I learned fruit is mostly water. And not a whole lot of sugar, so that is something I am going to work on. Thank you for the advice. As far as fruit juice And no I have not made any wine the most. I have made is sugar shine. I have tried in all grain and the one time with peaches. Neither one of them gave me any yield new to the craft. All I have been doing is sugar. Shine for about 3 years, but wanna up my game. The more knowledge I can get, the better.That's why I am here

As I suggest, aim for a must (juice) of around 12-13% ABV . I would suggest that the more flavorsome the wine, the better the "brandy" will be, so use a wine yeast and not some "turbo" yeast. Looks like you are in AZ, there must be local home brew stores near to you. Speak to the people who run those stores. They can help you make a reasonable wine. Those who make wine from grapes (no water added at all to the juice) need to use about 20 or more pounds of grapes PER GALLON. To make a wine from fruits other than grapes, many "brewers" use about 3 lbs per gallon. Seasoned wine makers in my circle, tend to use about 5-8 lbs (or more) per gallon. Here's the trick: make your must (the liquid you plan on fermenting but before you add the additional sugars - taste the juice plus water. If it tastes more or less like water, that means you are making wine from flavored water. I believe that that was considered miraculous in some religions. Every drop of water you add to juice, simply dilutes the juice and so dilutes the flavors. The ONE exception might be orange juice, but in my book you make an orange wine from the zest of the oranges and not the juice: the juice is far too acidic (TA too high - the pH is the pH of citric acid - it's the AMOUNT of acids in the juice - not the strength of the acids that makes the wine undrinkable.

 

[wegleston]

As I suggest, aim for a must (juice) of around 12-13% ABV . I would suggest that the more flavorsome the wine, the better the "brandy" will be, so use a wine yeast and not some "turbo" yeast. Looks like you are in AZ, there must be local home brew stores near to you. Speak to the people who run those stores. They can help you make a reasonable wine. Those who make wine from grapes (no water added at all to the juice) need to use about 20 or more pounds of grapes PER GALLON. To make a wine from fruits other than grapes, many "brewers" use about 3 lbs per gallon. Seasoned wine makers in my circle, tend to use about 5-8 lbs (or more) per gallon. Here's the trick: make your must (the liquid you plan on fermenting but before you add the additional sugars - taste the juice plus water. If it tastes more or less like water, that means you are making wine from flavored water. I believe that that was considered miraculous in some religions. Every drop of water you add to juice, simply dilutes the juice and so dilutes the flavors. The ONE exception might be orange juice, but in my book you make an orange wine from the zest of the oranges and not the juice: the juice is far too acidic (TA too high - the pH is the pH of citric acid - it's the AMOUNT of acids in the juice - not the strength of the acids that makes the wine undrinkable.

I do not use Turbo yeast, and I have some wine yeast. Ec 1118 i have tried this with a sugar wash, but that was before I had a specific gravity hydrometer. I believe I was running it too soon and not giving it time to work off. Still learning so I am taking all the knowledge that people are helping me with to help improve my craft, so thank you for your information. I am going to look into some juices with no preservatives. I have a 15 gallon for mentor and figure. I would use all fifteen gallons of juice plus the sugar in the recommended amounts that you suggested

 

[doug293cz]

I do not use Turbo yeast, and I have some wine yeast. Ec 1118 i have tried this with a sugar wash, but that was before I had a specific gravity hydrometer. I believe I was running it too soon and not giving it time to work off. Still learning so I am taking all the knowledge that people are helping me with to help improve my craft, so thank you for your information. I am going to look into some juices with no preservatives. I have a 15 gallon for mentor and figure. I would use all fifteen gallons of juice plus the sugar in the recommended amounts that you suggested

You should leave some headspace (unfilled volume) in your fermenter so that krausen (the foam created by fermentation) doesn't overflow and clog your airlock. I like to fill a fermenter no more than 80% full, but even that doesn't guarantee no blow-off in cases of very active fermentation.

When fermenting, you should take an SG measurement when you think it is done, and then again two days later to be sure it's done. If the SGs are the same then it is really done fermenting, but if the second SG reading was lower, then it wasn't done fermenting, and you need to wait longer.

Brew on

 

[wegleston]

You should leave some headspace (unfilled volume) in your fermenter so that krausen (the foam created by fermentation) doesn't overflow and clog your airlock. I like to fill a fermenter no more than 80% full, but even that doesn't guarantee no blow-off in cases of very active fermentation.

When fermenting, you should take an SG measurement when you think it is done, and then again two days later to be sure it's done. If the SGs are the same then it is really done fermenting, but if the second SG reading was lower, then it wasn't done fermenting, and you need to wait longer.

Brew on

Thank you for your help. I am currently looking for some apple juice without preservatives. But I cannot find any juice that does not have preservatives in it. And as you said, I should leave some headspace, I was thinking the same myself, so if I find some juice going to do 12 gallons juice, 12lb sugar so I have some head space again, thank you for the help i do appreciate it

 

[wegleston]

Coming late to this discussion, but it strikes me that Wegleston, you really don't know how to make a wine to about 12-14% alcohol by volume. If you go to the store and buy fruit juices that have absolutely NO preservatives, the juice is likely to have the equivalent of about 1 lb of fermentable sugar in every gallon of JUICE . That has a specific gravity of about 1.045 (+/-) and you NEED a gravity of about TWICE that so, for every gallon of fruit juice (no added water) you need to add about 1 lb of sugar. That will give you a gravity of about 1.090 (+/-) which has a potential ABV of about 12%. If you distill such a wine, for every gallon of 12 % wine, you are likely to produce about 1 pint of spirit at around 60% ABV (120 proof). BUT at 12% alcohol by volume , there is not a molecule of alcohol MORE than 1 pint in every gallon. Sounds like you are not using a wine making hydrometer appropriately. The more water you add, the LOWER the ABV of your wash (mash). Fruit that is not a wine grape has very little sugar in its juice. What we look for in fruit we buy to eat is not the same amount of sugar we want in grapes grown for wine making.

I want to thank you again i have been looking around 4 some juice to buy at the store with no preservatives. But I cannot find any everything seems to have preservatives. Do you have any suggestions? What about frozen concentrate juice

 

[bernardsmith]

I want to thank you again i have been looking around 4 some juice to buy at the store with no preservatives. But I cannot find any everything seems to have preservatives. Do you have any suggestions? What about frozen concentrate juice

I live in upstate NY and am not at all familiar with what is sold in AZ , but you might check out frozen concentrates as certainly here, they are typically preservative-free, but Motts is a national brand of filtered apple juice and the last time I looked it had no sorbates or sulfates Here, Walmart sells Motts.

 

[wegleston]

Coming late to this discussion, but it strikes me that Wegleston, you really don't know how to make a wine to about 12-14% alcohol by volume. If you go to the store and buy fruit juices that have absolutely NO preservatives, the juice is likely to have the equivalent of about 1 lb of fermentable sugar in every gallon of JUICE . That has a specific gravity of about 1.045 (+/-) and you NEED a gravity of about TWICE that so, for every gallon of fruit juice (no added water) you need to add about 1 lb of sugar. That will give you a gravity of about 1.090 (+/-) which has a potential ABV of about 12%. If you distill such a wine, for every gallon of 12 % wine, you are likely to produce about 1 pint of spirit at around 60% ABV (120 proof). BUT at 12% alcohol by volume , there is not a molecule of alcohol MORE than 1 pint in every gallon. Sounds like you are not using a wine making hydrometer appropriately. The more water you add, the LOWER the ABV of your wash (mash). Fruit that is not a wine grape has very little sugar in its juice. What we look for in fruit we buy to eat is not the same amount of sugar we want in grapes grown for wine making.

I want to thank you again i have been looking around 4 some juice to buy at the store with no preservatives. But I cannot find any everything seems to have preservatives. Do you have any suggestions? What about frozen concentrate juice

I live in upstate NY and am not at all familiar with what is sold in AZ , but you might check out frozen concentrates as certainly here, they are typically preservative-free, but Motts is a national brand of filtered apple juice and the last time I looked it had no sorbates or sulfates Here, Walmart sells Motts.

Thank you for your insight i will have to looking frozen concentrate and motts i have also looked into wine making shops around me like you suggested, I did find one so I am going to see if they offer any information that might help me