09-20-2010, 07:17 PM
I step my fermenting time up to 10 days form 7, but the wine is still a little too sweet. Should I go 14 days and use half the sugar? Or do I need all of the sugar to raise the alcohol content?
09-20-2010, 07:17 PM
10-12-2010, 08:44 PM
Sorry for the late reply, apparently my spam filter was blocking the "new messages" notifications.
What recipe did you use? How much sugar did you add?
Depending on the juice, once the ABV gets 16-18% the yeast dies and the remaining sugar stays.
What recipe did you use? How much sugar did you add?
Depending on the juice, once the ABV gets 16-18% the yeast dies and the remaining sugar stays.
01-07-2011, 04:55 PM
If it's sweet, not all the sugar is being fermented, so there are 3 solutions
- ferment longer, so there's more time to convert sugar to alcohol
- start with less sugar, so there's less left over when the yeast reaches it's full potential
- some combination of the above
If you want to make sure the alcohol content remains the same (or nearly so) I'd reduce the added sugar
by about 20% next batch and see how you like that.
- ferment longer, so there's more time to convert sugar to alcohol
- start with less sugar, so there's less left over when the yeast reaches it's full potential
- some combination of the above
If you want to make sure the alcohol content remains the same (or nearly so) I'd reduce the added sugar
by about 20% next batch and see how you like that.