cottonwoodks
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- Aug 16, 2020
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Since all my cider is well into its fermentation, and it's a whole another year before apple season again, I thought I'd try some wine, but I guess I didn't really follow the recipe as far as sugar goes. I was going for blueberry and raspberry with frozen berries, and was thinking I had enough fruit for two gallons instead of just one, so I ended up putting (I think) WAY too much sugar in, like 10 cups for the 5 pounds of fruit, along with the (presumably) proper amounts of acid blend and yeast nutrients. I used Lalvin 71B yeast, mainly because that's what I had on hand.
I didn't take a specific gravity reading, at the beginning, because there were so many berries bobbling around, but after fermenting rather vigorously for 6 days, I racked it into 2 gallon jugs. The specific gravity is 1.062 and it smells REALLY boozy. Was that way too much sugar? Is it going to shut down the yeast because the alcohol level is too high? Is it going to end up sickenly sweet? Is there anything I can do now to fix that? I did add a pint of water to each jug, because what I had started didn't fill up the gallons all the way, but should I add more water? Do I need to add some other kind of yeast?
I didn't take a specific gravity reading, at the beginning, because there were so many berries bobbling around, but after fermenting rather vigorously for 6 days, I racked it into 2 gallon jugs. The specific gravity is 1.062 and it smells REALLY boozy. Was that way too much sugar? Is it going to shut down the yeast because the alcohol level is too high? Is it going to end up sickenly sweet? Is there anything I can do now to fix that? I did add a pint of water to each jug, because what I had started didn't fill up the gallons all the way, but should I add more water? Do I need to add some other kind of yeast?
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