Starting measurements: brix 16.7% , SG 1.070 (roughly only able to make 9.19%ABV if fermented to FG=1.000)
no record
21 oct measured: SG = 1.010 , Brix = 5.7 - 5.9% (most probably affected by alcohol produced) , PH = 2.7
21 oct night measured: 5.1% brix, added 250g white sugar, brix become...
Why the apology ? I felt what you posted before is good info , in fact i took note of it in my wine note book.. I felt what you said is totally right and good info.
1 of the 1 gallon wine taste weird by now.. this is the one that was having bad startup. due to i decided to abort turbo yeast (to purchase a proper yeast).
It taste a bit off.. i don't know how nail polisher smells like, but it has a tiny weird taste to it.. i suppose the "off" flavor.. or...
Yes, agree with you. But i would like to master the art of it.. don't like to blindly do things.. because if i don't learn now, i will sure have to learn next year.. I have being doing blindly ("less than half bucket of water" in term of knowledge of wine making) for several years... only this...
I see, i got it now.. I have to find the SG to the desired ABV and put it in "Goal SG" , right ? I think it should write "Goal ABV SG" instead of "goal SG"...
How about "current SG " ? what is it ? is it just "current/ starting SG " of the grape mast ?