Falllingdownwater
New Member
- Joined
- Jan 17, 2018
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Evening all! My first proper post...
I had a couple of days off this week so I tinkered with some wine. I started a Cherry Wine on Saturday (yeast pitched in on Sunday after 24 hours standing with Campden tablet). On Sunday it had a starting gravity of 1.07. Today we are already at 0.98 (I tested as I was removing the solid fruit).
That seems extremely speedy to me. Granted the bucket was in the airing cupboard which is 22c. For info I used Youngs standard wine yeast.
Recipe:
Just over 1kg frozen cherries
Juice 2 lemons
100g raisins
1lk sugar
1 cup very strong tea
It's still fizzing like mad but i'm wondering if it's worth adding a little more sugar to shoot for a higher ABV or if I should just leave it as is. What would you do?
I had a couple of days off this week so I tinkered with some wine. I started a Cherry Wine on Saturday (yeast pitched in on Sunday after 24 hours standing with Campden tablet). On Sunday it had a starting gravity of 1.07. Today we are already at 0.98 (I tested as I was removing the solid fruit).
That seems extremely speedy to me. Granted the bucket was in the airing cupboard which is 22c. For info I used Youngs standard wine yeast.
Recipe:
Just over 1kg frozen cherries
Juice 2 lemons
100g raisins
1lk sugar
1 cup very strong tea
It's still fizzing like mad but i'm wondering if it's worth adding a little more sugar to shoot for a higher ABV or if I should just leave it as is. What would you do?