boucheman414
Member
Hi,
I am experimenting with a recipe and I think I have messed up already lol.
This is the original recipe:
4lbs. ripe pineapple
2lbs. sugar
7qts. water
1/2tsp. acid blend
1 crushed campden tablet
1/2tsp. pectic enzyme
1/4tsp. tannin
1tsp. yeast nutrient
1pkt. Champagne yeast
Now, I purchased a few things recently so that I could make more wine at once rather than dabbling with 1-2 gallon batches. I got a 6 gallon carboy, a 7.5 gallon primary, a hydrometer, and some other various additives.
Now, when I started this batch, I beefed up the recipe to make more wine and here is the recipe that I ended up going with:
15lbs. Pinapples
13lbs. Sugar(started out with 10lbs., then added 3 more pounds when I checked the SG and it was a little lower than I wanted)
6Gallons Water
1Tbsp. Yeast Nutrient
1/2tsp Pectic enzyme
4tsp. Acid Blend
1tsp. Tannin
6 Campden tablets
1 pkt Champagne yeast
When I first checked the SG(before adding the yeast) it was 1.097, PA was 13%, and the Brix was 23
I let it ferment for 7 days with the fruit in a muslin bag and today I took out the muslin bag, let the juice from it drip(slightly squeezing to hurry it up) then checked the SG again and it was .990.... This cant be right?? I was going to leave it in the primary until the SG fell to somewhere around 1.025 then rack and top up in the 6 gallon carboy but it has fallen all the way down to .990 or a little less in only 7 days. The room where I keep the primary is pretty warm most of the time, probably somewhere around 80-85 degrees or so. I was thinking that it just fermented really fast or something. I don't really know what to do though.. I'm going to leave it in the primary until I hear from someone on here that has some advice on what to do. Is it ruined or did I add to much of something or not enough of something? Any advice will be greatly appreciated! Thanks!
I am experimenting with a recipe and I think I have messed up already lol.
This is the original recipe:
4lbs. ripe pineapple
2lbs. sugar
7qts. water
1/2tsp. acid blend
1 crushed campden tablet
1/2tsp. pectic enzyme
1/4tsp. tannin
1tsp. yeast nutrient
1pkt. Champagne yeast
Now, I purchased a few things recently so that I could make more wine at once rather than dabbling with 1-2 gallon batches. I got a 6 gallon carboy, a 7.5 gallon primary, a hydrometer, and some other various additives.
Now, when I started this batch, I beefed up the recipe to make more wine and here is the recipe that I ended up going with:
15lbs. Pinapples
13lbs. Sugar(started out with 10lbs., then added 3 more pounds when I checked the SG and it was a little lower than I wanted)
6Gallons Water
1Tbsp. Yeast Nutrient
1/2tsp Pectic enzyme
4tsp. Acid Blend
1tsp. Tannin
6 Campden tablets
1 pkt Champagne yeast
When I first checked the SG(before adding the yeast) it was 1.097, PA was 13%, and the Brix was 23
I let it ferment for 7 days with the fruit in a muslin bag and today I took out the muslin bag, let the juice from it drip(slightly squeezing to hurry it up) then checked the SG again and it was .990.... This cant be right?? I was going to leave it in the primary until the SG fell to somewhere around 1.025 then rack and top up in the 6 gallon carboy but it has fallen all the way down to .990 or a little less in only 7 days. The room where I keep the primary is pretty warm most of the time, probably somewhere around 80-85 degrees or so. I was thinking that it just fermented really fast or something. I don't really know what to do though.. I'm going to leave it in the primary until I hear from someone on here that has some advice on what to do. Is it ruined or did I add to much of something or not enough of something? Any advice will be greatly appreciated! Thanks!