fig wine

[benaway]

hello, I am new here.
I am currently making a 3 1/2 gallon batch of fig wine

9 pounds fresh figs, de stemed, frozen and thawed twice, pureed
8 lbs plain sugar
ec-1118 yeast
3 1/2 gallons water
sg 1.040

fig puree is in a strainers bag tied closed inside a 6.5 bucket with gamma lid and 1pc airlock
yeast was started in a mason jar 12 hours prior tp pitching
it is currently in its 3 day,bubbling and happy

my concern is the sg of 1.040 this to me just does not sound correct,
I checked it twice, it is 1.040
with that amount of sugar. how can that be?
if i did the math correctly it should yield around 8% abv. I am wanting a little higher, 11 or 12 %
to obtain this goal, when is the best time to add more sugar?
when the ferment slows?
thank you for reading,,excuse the tur-able grammar and spelling

 

[sour_grapes]

hello, I am new here.
I am currently making a 3 1/2 gallon batch of fig wine

9 pounds fresh figs, de stemed, frozen and thawed twice, pureed
8 lbs plain sugar
ec-1118 yeast
3 1/2 gallons water
sg 1.040

fig puree is in a strainers bag tied closed inside a 6.5 bucket with gamma lid and 1pc airlock
yeast was started in a mason jar 12 hours prior tp pitching
it is currently in its 3 day,bubbling and happy

my concern is the sg of 1.040 this to me just does not sound correct,
I checked it twice, it is 1.040
with that amount of sugar. how can that be?
if i did the math correctly it should yield around 8% abv. I am wanting a little higher, 11 or 12 %
to obtain this goal, when is the best time to add more sugar?
when the ferment slows?
thank you for reading,,excuse the tur-able grammar and spelling

I agree. Fermcalc says that 8 lbs sugar + 3.5 gallons of water should give about SG = 1.090. Perhaps all of the sugar is not yet dissolved??

 

[benaway]

I desolved it in water first, thats the 1/2 gallon

I want to check it again, but do not want to open it up..

has me scratching my head

 

[benaway]

12/5/15 4;30 am
1.022 sg

siphoned thru air lock opening

 

[Stressbaby]

I'm not clear, is 1.040 the starting SG or the SG on day 3?

 

[benaway]

eddited,,,,,,,,,,

 

[benaway]

I'm not clear, is 1.040 the starting SG or the SG on day 3?

starting was 1.040
3rd day is 1.022, tastes ok,
4th day is 1.012
added 2 pounds dissolved in 1 qt water sugar
siphoned into 4 - 1 gallon jugs, air locked

 

[brazedowl]

Done fig wine before.... probably want to do a bit of acid blend

It'll probably turn a putrid yellow-green color during fermentation but always turns a beautiful pink when it clears.

 

[benaway]

Done fig wine before.... probably want to do a bit of acid blend

It'll probably turn a putrid yellow-green color during fermentation but always turns a beautiful pink when it clears.

thanks brazedowl, i would like to check your fig juice out some time.
I think we are using a different fig. your yellow and pink sounds cool!!

mine is a brown color. here is some from my first cleared batch,

 

[benaway]

starting was 1.040
3rd day is 1.022, tastes ok,
4th day is 1.012
added 2 pounds dissolved in 1 qt water sugar
siphoned into 4 - 1 gallon jugs, air locked
checked sg after adding sugar and after transfer
1.020

9th day 12/11/15 sg is 1.010 bubbles have slowed

 

[wineforfun]

I am wondering if your initial must was too cold or hot, therefore throwing off your hydrometer reading. Something not adding up with all that sugar.

 

[benaway]

very good possibility.

could have been my fault, I have an insta hot on my sink.

that delivers 140 degree water, I run it over the hydrometer, to sterilize

that could have had something to do with it.

good thought Sherlock Holmes !!!