Hi, I am am making my first wild blackberry wine.
I was so excited to make wine for the first time that I made my must too sweet (SG 1.112= 14.5~15% alcohol content).
I am regretting of making my wine too strong. I am thinking I would probably enjoy drinking fruity wine at 10~13% more than 15%.
Also I was going to back sweeten a portion of my wine.
So I thought, why not stop fermentation on a portion of my wine early?
From my research I should follow the following steps:
-purchase k-meta(or campden tablets) and potassium sorbate
-filer with cheesecloth a portion of my wine that I wish to stop fermentation
(throw pieces filtered back into my primary)
-add enough k-meta to kill yeast.
SO2 + H2O <==> H+ + HSO3-
H+ + H20 = H3O+
pH=−log[H3O+]
pHbefore - pHafter = pHdifference = -log([H30+before])--[H30+before])
pHdifference = -log([H30added])
10^-pHdifference = [H30added]
Please check if i am right on this math.
Another problem is I've added 2 campden tablets prior to fermentation and I do not know my exact must volume. 2~2.5gallons.
-add potassium sorbate to make the yeast sterile (will ask clerk how to use and read instructions before use)
-let the must sit in secondary at least a week or two after the bubbler has stopped bubbling
Is this a bad idea?
I was so excited to make wine for the first time that I made my must too sweet (SG 1.112= 14.5~15% alcohol content).
I am regretting of making my wine too strong. I am thinking I would probably enjoy drinking fruity wine at 10~13% more than 15%.
Also I was going to back sweeten a portion of my wine.
So I thought, why not stop fermentation on a portion of my wine early?
From my research I should follow the following steps:
-purchase k-meta(or campden tablets) and potassium sorbate
-filer with cheesecloth a portion of my wine that I wish to stop fermentation
(throw pieces filtered back into my primary)
-add enough k-meta to kill yeast.
SO2 + H2O <==> H+ + HSO3-
H+ + H20 = H3O+
pH=−log[H3O+]
pHbefore - pHafter = pHdifference = -log([H30+before])--[H30+before])
pHdifference = -log([H30added])
10^-pHdifference = [H30added]
Please check if i am right on this math.
Another problem is I've added 2 campden tablets prior to fermentation and I do not know my exact must volume. 2~2.5gallons.
-add potassium sorbate to make the yeast sterile (will ask clerk how to use and read instructions before use)
-let the must sit in secondary at least a week or two after the bubbler has stopped bubbling
Is this a bad idea?
Last edited:
![[Upgraded] 9Pcs Tree Root Growing Box with Drain Holes, Half Transparent Plant Rooting Propagation Ball & Metal Core Twist Ties, for Fast Propagation Plants (Size M)](https://m.media-amazon.com/images/I/514MWQxtWOL._SL500_.jpg)
