can i correct this mistake

[scotty]

im making my first batch of wine in a carboy-- i had made a couple of one gallon batches using welches. too sweet. so i tried to dilute the formula given. being without experience, i checked the potential but i did not add sugar as the hydrometer indicated i should. Can i add suger after the first racking or can i add it now while it is doind the first fermentation.





Dont get sick about the welches. I have a wine kit for my next project. Im also readin everything i can at this point


ScottyEdited by: scotty

 

[masta]

Welcome Scotty,


I would go ahead and add the sugar now but be careful as you will most likely get lots of foam. Dissolving the sugar in some water by heating will help incorporate it into the batch after it cools down. Make sure the sugar/water mixture is the same temperature as the batch when you add it.


Learning as much as you can ahead of time is the best way to help avoid issues and helps you understand what to expect from your wine kit.

 

[PolishWineP]

Ditto what Masta says. I would error on the side of caution and add the syrup a bit at a time. Maybe 1/2 now, 1/2 in a while. And like he said, watch for foaming. Some towels under the carboy could be a good thing. Or maybe place it in a plastic tub. Good luck and keep us posted!

 

[Bert]

Welcome scotty


Ditto what Masta and PWP said...it's all good advice...


Good luck and again welcome...

 

[PolishWineP]

Bert just says that about my advice because he lives with me...

 

[scotty]

IL get to the adding sugar over the next 2 days--thanks- it sure has me thinking of doing things correctly the next time.





thanks all





i will fool with some more Welches soon just to try and develop a method.





how did i get hooked on this hobby. my back bedroom is full of empty huge bottles, a plastic pail and the draws are full of corks--a corker-- bottle caps , 1 gallon, 250 ml and 125 ml bottles too. don't forget the variety of yeasts wine thief hydrometers-- plastic tubing. extra bungs and fermentation locks---yikes an acid test kit and various packets of whatever for sanitizing.. what did i leave out??





I'm one of those folks who takes advice and recommendations as an act of friendship.





BTW i bought most of my supply's at Barry's in south Philadelphia when i was there last week





and thanks again

Edited by: scotty

 

[scotty]

the sugar is in and the fermentation has started again. I put an airlock on just to check.


Should i now replace the airlock with the cloth i had on previously and give it a few more days to produce alcohol before i rack it and install an airlock for the duration? I didnt test the sg because there was a lot of whatever air bubblest/ yeast in the mix.


however i am willing to accept whateve happen in this instance

because i wont make the mistake of not adjusting SG before adding my yeast again.


possible suggestions/whatever if any?


This is a learning process and i will try any suggestions. Ill be more consistant in a method in the future.


Scotty

 

[masta]

If you stirred well to mix in the sugar then it has plenty of oxygen so keeping it under the current airlock is fine.

 

[scotty]

If you stirred well to mix in the sugar then it has plenty of oxygen so keeping it under the current airlock is fine.

i did stir it well and thereare only 2 gallons in the 3 gallon carboy.


thanks

Edited by: scotty

 

[scotty]

its fermintin quite well again--should i let it stop before racking?? Im getting chicken if the answers should be obvious. I originally planned to rack after the first week.


Since i added the syrup the fermentong is active again. Please advise me.





Maybe someday one of you will need some information on a suzuki gs1100e lol

 

[masta]

You should not rack to another vessel until SG reaches ~1.010.

 

[scotty]

ok then i should wait till fermentation seems to have almost stopped to check--is that correct??