hi Chippy sorry to bother you my first kits has now cleared, I know I have to leave it to improve but I had a little taste and it seems very dry , can I do anything to sweeten it a bit now as it has cleared ??
regards
alex
regards
alex
can I sweeten???
- Thread starter alexdg
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Did you stabilise it, if the answer is yes -
Yes you can add grape juice or sugar, i used to add a couple of teaspoons to a 1.5 litre bottle just before drinking it then shook it until it dissolved, if you are going to add it to the DJ its better to put the sugar in a pan with a little boiled water so it dissolves then let it cool and add it to the DJ.
Yes you can add grape juice or sugar, i used to add a couple of teaspoons to a 1.5 litre bottle just before drinking it then shook it until it dissolved, if you are going to add it to the DJ its better to put the sugar in a pan with a little boiled water so it dissolves then let it cool and add it to the DJ.
Featherhat
Knackered old p...head
Just bottled a RGJ & OJ wow. Finished off very dry at about 16% ABV. I didn't add stabiliser. Don't have any but I'm sweetening as I drink by mixing in about 10% RGJ in the glass.Improves the colour too and gives the option of experimenting with other juices
:shock: How much sugar did you use?
Let us know how it turns out.
If its clear and you like how it tastes drink it, you don't have to age it in fact most of the juice wines i make don't get much time in the bottles.
You can but as its already stabilised there is no point.
Featherhat
Knackered old p...head
A full kilo sg 1105 fg 988 15.8% if we're being picky. Tasted like battery acid to start with and to be honest, it's gonna need some time to mellow out even with extra sweetening
Featherhat
Knackered old p...head
Good old Youngs super wine yeast compound
it did a good job on the brew
I have used it from day one and never had anything i have made finish early, i do add a teaspoon of nutrient to each gallon just to help it along.
Featherhat
Knackered old p...head
Yeah dave0w. It says on the tub "specially formulated for high alcohol". I'm tempted to see how far it can be pushed and still turn out a drinkable product. I've seen so called "turbo yeasts" that boast 20% or so.
Gorty
Well-Known Member
I suppose at the end of the day it depends what you want your wine for, you can make wine of around 10-12% for 'everyday drinking for BBQs etc or use the turbo yeasts to produce 20%+ and have your BBQ guests admitted to hospital by a fleet of ambulances and have to clean up the mess!!!
Back in a former life I used 'Tokay' yeast with Tronozymol nutrient, not so much for the high alcohol, although they would produce dry vermouth strength but to make sure that all my 'brews' fermented right out. You can alw2ays add sweetness but you can't take it away.
With these turbo yeasts I've read that you can have trouble keeping them cool enough and the yeasts are actually formulated for 'biodigesters'...... Hmmm do I really want to be drinking that stuff?
Back in a former life I used 'Tokay' yeast with Tronozymol nutrient, not so much for the high alcohol, although they would produce dry vermouth strength but to make sure that all my 'brews' fermented right out. You can alw2ays add sweetness but you can't take it away.
With these turbo yeasts I've read that you can have trouble keeping them cool enough and the yeasts are actually formulated for 'biodigesters'...... Hmmm do I really want to be drinking that stuff?
