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Sugars question


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#1 BarelyBrews

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Posted 20 September 2015 - 05:53 AM

What do most of you use for sugars. I made my first wine last week.

 

My co-worker makes fantastic wine( sampled several )

 

Anyhow, i used 10lbs cane sugar, 1 frozen can of apple concentrate,3 cans of grape concentrate, 3 lbs of fresh peeled,and diced apples(in a large brewing bag) with the ec-1118 yeast ( i believe). My OG was 1.130 and hydrometer says it should finish around 15%.  I realize this could take 6 months or so. What else should i watch out for- any thoughts could be helpful .The temp has been around 72 degrees ( i understand that is not that important- as long as its not too high)

 

Airlock activity has slowed now (6 days now).. I was going to wait 14 days or so to rack off the yeast ..thoughts or comments please...



#2 MyaCullen

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Posted 20 September 2015 - 05:14 PM

for ordinary fruit wines? generic store brand white table sugar

 

you'r likely going to need some pectic enzyme

 

Staggered Nutrient additions are your friend with a high gravity ferment like this



#3 BarelyBrews

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Posted 22 September 2015 - 03:12 PM

 

 

you'r likely going to need some pectic enzyme

 

 After looking at it today, i believe your right. I did not check the gravity yet. Still learning this wine making .




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