Stupid question!

[MartinH]

I have an apple wine at 5.2% that has been sitting for more then a month. I really do not want to bottle it, just for the fact its only 5.2%. Should I keg it or just get down to bussiness and start clean bottles?

Has anyone put wine into a keg?



Brewing my Superbowl Sunday Lager today!:rockin:

 

[GilaMinumBeer]

whats wrong with 5.2%? That sounds perfectly sessionable. a table wine of sorts.

I have a keg of Apfelwein on myself. Bit stronger than 5.2% tho'.

 

[wyzazz]

What was the OG and the yeast used? That'll let us know what the FG should be...

 

[MartinH]

whats wrong with 5.2%? That sounds perfectly sessionable. a table wine of sorts.

Notting really I just have more apple wine but at 18.1%.

 

[MartinH]

What was the OG and the yeast used? That'll let us know what the FG should be...

OG was 1.050 FG is .998

I need to look though my notes but I used an Champange yeast.

 

[wyzazz]

Just my guess, but I'd say it's done. You could add sugar and re-suspend the yeast but that would really dry it out IMHO. How long has it been at this gravity?

Also, with those measurements your ABV is 6.9%, ABW is 5.5%.

 

[MartinH]

Just my guess, but I'd say it's done. How long has it been at this gravity?

Been at that gravity for 3 weeks, I'm letting the yeast fall out.

You could add sugar and re-suspend the yeast but that would really dry it out IMHO.

Well I was thinking of putting Wine Conditionre form Spagnols..

Also, with those measurements your ABV is 6.9%, ABW is 5.5%.

Damn it, well that why I'm reread all my brewing books and taking notes.. It just shows how big of a rookie I am.. LOL

 

[wyzazz]

I'd just let it clear, then bottle/keg it as is. I'm sure it'll be pretty tasty.