Accidental wine maker?

[Keith]

Plan was to make about 2.5 gal of cider, first time producing alcoholic beverage of any kind and didn't measure sg carefully enough as I ended up with 17% alcohol potential. Could use some advice as to how to handle what I have. Should have 2-4% alcohol potential worth of sugar left when the yeast craps out. What sg do I rack? How many times? How long? Etc...

Started Red Star Champagne yeast with fresh cider from 3 apples+1/4cup honey+1/4cup brown sugar+1/4cup maple syrup.

Added that to 2 1/4gal pasteurized cider+1/3cup brown sugar+1/3cup maple syrup+1/3cup honey.

It's already at 12% according to hydrometer and I have no idea what to do with it next...

 

[Deezil]

So you have 2.25 - 2.5 gallons of cider, and all total, have added just over 1/2-cup (1/3 + 1/4 = 7/12) each of brown sugar, maple syrup, and honey?

Do you know what Brix or Specific Gravity reading that gave you originally?
And where it is now?

You mention alcohol potential, but I just want to make sure, that you're sure, of what you're reading

It started with a reading of 17% potential?
And now its at 12%?
.. Meaning it's made 5% ABV?

 

[Keith]

So you have 2.25 - 2.5 gallons of cider, and all total, have added just over 1/2-cup (1/3 + 1/4 = 7/12) each of brown sugar, maple syrup, and honey?



Do you know what Brix or Specific Gravity reading that gave you originally?

And where it is now?



You mention alcohol potential, but I just want to make sure, that you're sure, of what you're reading



It started with a reading of 17% potential?

And now its at 12%?

.. Meaning it's made 5% ABV?

When the yeast went in, it was 1.067sg 17%ap. Now it's at 1.02sg and 5%ap, so 12%abv correct?

 

[seth8530]

Hmm, something is not quite adding up. If your original gravity was 1.067 that only gives you a potential of around 9%. What did you actually measure?

1.067 is around 9% ABV potential However, it is also around 16 brix. Perhaps you are misreading brix and thinking that is potential alcohol? Also 1.02 should be an alcohol potential of around 3% but it is also around 6 brix... Something to keep in mind.

 

[Keith]

Hmm, something is not quite adding up. If your original gravity was 1.067 that only gives you a potential of around 9%. What did you actually measure?

1.067 is around 9% ABV potential However, it is also around 16 brix. Perhaps you are misreading brix and thinking that is potential alcohol? Also 1.02 should be an alcohol potential of around 3% but it is also around 6 brix... Something to keep in mind.

Aha! That makes sense. 1.067sg and 17BRIX. So now it's at 1.02sg and 5BRIX. Does that add up? Do now how do I determine the abv? So I DO still have cider, then? Yay!

 

[seth8530]

Well, your numbers seem a bit off but much closer to what they should be if you ask me. One method of calculationg ABV is using 131*(SG-FG) Thus for your case your current abv should be 131*(1.067-1.02)= % 6.15

 

[Deezil]

Aha! That makes sense. 1.067sg and 17BRIX. So now it's at 1.02sg and 5BRIX. Does that add up? Do now how do I determine the abv? So I DO still have cider, then? Yay!

That sounds better; that's why I asked

1.067 - 1.020 = 0.047
0.047 / .735 = 0.06395
Or 6.39 % ABV

Seth's calculation also works.. They're just approx. numbers, to within 1 %

 

[Keith]

Thanks guys. Just took my new knowledge and figured out I'll end up with 8.44%ABV if I rack at 1.005 which is strong but still cider I believe.

 

[calvin]

It will continue fermenting after you rack. Let it ferment dry then stabilize. After that you can sweeten to taste. Any sugar added before you use sorbate will ferment.