apple wine racking ?
- Thread starter Doober
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Doober...
If your starting SG was 1.080 then
your Brix = 20 (at start)and
your abv = 11.5%
Your Brix now = 0.0 but will of course, increase when you back sweeten.
Regarding Backsweetening.
Wade is 100% right!!!
Go slow on your sugar additions, maybe 1 cup at a time and each time you add the cup, stop and taste it (after mixing well) and measure it.
By measuring, you get an idea of what degree of sweetness you want to shoot for in your end product next time.
If you're unsure now, take a thief of your favorite store bought wine in your hydrometer flask, measure that sg. and pour the contents back into your wine glass. Then, while you sit noting the results, enjoy that glass of wine.
When you add the sugar be aware that your must's volume will risein equal proportion to the amount of sugar (and water)you add so be sure youhave roomfor it.
I like to do my back sweetening after I rack because of the natural lessening of volume that occures due to siphoning.
Another thing to consider here is, if you add water you'll be diluting the fullness of your wines bodyto a certain degree. In some cases that may be beneficial, like if it's currently too bitter or tart.
What I usually do, is after racking I remove a cup or twoof must and add my cup of sugar to that, mix well and return it to the carboy. This keeps my wine'sbody moreconsistant,I'm not fighting the negetive sg.effects of the water additions and the volume doesn't rise any more than the volume of the sugar.
Your wine looks great!
Bear in mind also, that time and patiencewill clear a wine in most cases as well as your additions of clearing agents will.
What's next on your project list?
If your starting SG was 1.080 then
your Brix = 20 (at start)and
your abv = 11.5%
Your Brix now = 0.0 but will of course, increase when you back sweeten.
Regarding Backsweetening.
Wade is 100% right!!!
Go slow on your sugar additions, maybe 1 cup at a time and each time you add the cup, stop and taste it (after mixing well) and measure it.
By measuring, you get an idea of what degree of sweetness you want to shoot for in your end product next time.
If you're unsure now, take a thief of your favorite store bought wine in your hydrometer flask, measure that sg. and pour the contents back into your wine glass. Then, while you sit noting the results, enjoy that glass of wine.
When you add the sugar be aware that your must's volume will risein equal proportion to the amount of sugar (and water)you add so be sure youhave roomfor it.
I like to do my back sweetening after I rack because of the natural lessening of volume that occures due to siphoning.
Another thing to consider here is, if you add water you'll be diluting the fullness of your wines bodyto a certain degree. In some cases that may be beneficial, like if it's currently too bitter or tart.
What I usually do, is after racking I remove a cup or twoof must and add my cup of sugar to that, mix well and return it to the carboy. This keeps my wine'sbody moreconsistant,I'm not fighting the negetive sg.effects of the water additions and the volume doesn't rise any more than the volume of the sugar.
Your wine looks great!
Bear in mind also, that time and patiencewill clear a wine in most cases as well as your additions of clearing agents will.
What's next on your project list?
NorthernWinos
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swillologist said:I racked my apple wine last Thursday. It was still cloudy. I put in some super kleer Saturday and now it looks like this..
Now I have to back sweeten it. The SG right now is .998. I think I will try for an SG of 1.010. I will probably just take it up a little at time and taste it to see what I think.
That's brilliantly clear....
Hail to Super-Kleer K-C....
swillologist
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Thanks everyone. I have to rack off of the super kleer before I back sweeten. Can I use frozen apple concentrate to back sweeten or with that cloud it up again.
G
Guest
Guest
[chuckles]
Uh, yea.
If you addfrozen apple concentratethat's not clearto your clear wine you'll get a super rich appletasting wine that needs to be racked and cleared again.
Have you tasted the wine yet?
If it doesn't have enough apple taste to meet with your approval, adding the concentrate will of course, boost the flavor and add an additional bit of sugar on it's own.
Just expect to have to rack and possiblyclear again.
No big deal.
On the other hand, if it has enough apple taste to meet withyour approval, just add enough sugar (one cup sugar to one cup wineat a time) to meet your sweetness desire.
Remember...
There really are only a couple hard fast rules about homewine making. All the restare a matter of personal taste.
Taste, taste and taste again till it meets with your approval.
Uh, yea.
If you addfrozen apple concentratethat's not clearto your clear wine you'll get a super rich appletasting wine that needs to be racked and cleared again.
Have you tasted the wine yet?
If it doesn't have enough apple taste to meet with your approval, adding the concentrate will of course, boost the flavor and add an additional bit of sugar on it's own.
Just expect to have to rack and possiblyclear again.
No big deal.
On the other hand, if it has enough apple taste to meet withyour approval, just add enough sugar (one cup sugar to one cup wineat a time) to meet your sweetness desire.
Remember...
There really are only a couple hard fast rules about homewine making. All the restare a matter of personal taste.
Taste, taste and taste again till it meets with your approval.
I ould get some sweet apple juice and reduce it on the stove so that you are not diluting the wine much but concentrating the sugar. I do this with all my fruit wines and its proven. Just ont use any juice that is cloudy like a concentrate or that contains a sediment on the bottom.
Edited by: wade
Edited by: wade
G
Guest
Guest
Sorbic acid, sometimes sold in powder form as potassium sorbate, ...is fungistatic (inhibitory to yeast) and even fungicidal (kills yeast) in higher concentrations.
Sorbic acid is not very soluble in water, has a slightly acidic taste and does not have any effect on bacteria, as mentioned above. Roughly, 1/4 teaspoon of potassium sorbate translates to 2 grams, of which 75% is
pure sorbic acid in solution.
Wine Wizard
Inhibits yeast reproduction and fermentation in sweet wines at bottling. Also called wine stabilizer. Not meant to stop active fermentation. Use 1 1/4 teaspoons per 5 gallons of wine.
Sulphite and sorbate - the stabilizers in the kit - work to inhibit yeast activity. If, by mistake, you add them too early your wine may not finish fermenting. If you add the sorbate on day one, the yeast will never become active, and the kit will not ferment.
Sorbic acid is not very soluble in water, has a slightly acidic taste and does not have any effect on bacteria, as mentioned above. Roughly, 1/4 teaspoon of potassium sorbate translates to 2 grams, of which 75% is
pure sorbic acid in solution.
Wine Wizard
Inhibits yeast reproduction and fermentation in sweet wines at bottling. Also called wine stabilizer. Not meant to stop active fermentation. Use 1 1/4 teaspoons per 5 gallons of wine.
Sulphite and sorbate - the stabilizers in the kit - work to inhibit yeast activity. If, by mistake, you add them too early your wine may not finish fermenting. If you add the sorbate on day one, the yeast will never become active, and the kit will not ferment.
