First wine, Quick question

[ModernPrimitive]

I am putting together a spiced apple wine for my first. I wanted it strong, but to finish sweet.

Currently my SG is 1.12, and I'm using Pasteur Red yeast, which is tolerant up to 16% abv from what I've read. If I'm not mistaken, a SG of 1.12 will put me at a potential alcohol of 16.3%, so if I finish it at >=1.0 this will currently give me a dry finished product, yes?

How much higher should I raise the SG before I pitch the yeast to get a sweet or semi-sweet finish?

 

[djrockinsteve]

Ferment dry then back sweeten to your liking

 

[Wade E]

This is nkit a great approach to making a wine that you want sweet. Best method is to ferment to dry and then stabilize the wine and then sweeten back or you might end up with a wine that is too sweet if fermentation stops earlier then expected which happens quite often. If you want a 14% abv in your wine then use a yeast that can handle more and then sweeten back later.

 

[hector]

Why did you choose this strain ?!

Hector

 

[ModernPrimitive]

Why did you choose this strain ?!

Hector

I wanted it strong. I had three strains in the fridge, Montrachet, Pasteur Champagne and Pasteur Red. I chose the Red because of the three it has the most tolerance for alcohol. Is there something wrong with wanting it over 14%? Like I said, I'm new.

Everyone:
Thanks for the advice. I can definitely see the wisdom in back sweetening instead of trying to get it to finish sweet from the jump.

 

[hector]

For a strong apple wine , I would use "Pasteur Champagne" . As you are going to have 16.3% ABV and also because of its low nutrient requirements and high Glycerol production .

Hector

 

[Julie]

I wanted it strong. I had three strains in the fridge, Montrachet, Pasteur Champagne and Pasteur Red. I chose the Red because of the three it has the most tolerance for alcohol. Is there something wrong with wanting it over 14%? Like I said, I'm new.

Everyone:
Thanks for the advice. I can definitely see the wisdom in back sweetening instead of trying to get it to finish sweet from the jump.

Hi ModernPrimitive, welcome to winemakinngtalk. The reason I would not make it stronger than 12% is you will lose some of the apple flavor. Fruit wines normally taste better keeping the abv between 10% and 12%. Plus apple flavor is not a real strong flavor, so I would keep this ABV on the lower side.

What spices are you looking at using?

 

[Wade E]

I have to agree that most fruit wines are way better kept with lower abv's. Some are strong enough to hide higher bv's like Blackberry or Black Currant but apple is one of them IMO.

 

[BlueRidgeBilly]

Sounds like ModernPrimitive needs to shoot for about 12%abv to get maximum flavor and then add a pint of 80 proof Captain Apple Jack

 

[ModernPrimitive]

Hi ModernPrimitive, welcome to winemakinngtalk. The reason I would not make it stronger than 12% is you will lose some of the apple flavor. Fruit wines normally taste better keeping the abv between 10% and 12%. Plus apple flavor is not a real strong flavor, so I would keep this ABV on the lower side.

What spices are you looking at using?

Thanks.

I used Jack Keller's recipe, sort of. Cloves and Cinnamon for the spices. I thought I had planned this out pretty well for a spur of the moment decision. Obviously not. lol. Oh well, live and learn. I knew I'd lose some of the apple flavor, but like most newbies, I want to make a batch of rocket fuel. I added the yeast earlier, so I guess we'll see how it turns out.

 

[Sirs]

lol rocket fuel huh?? nothing wrong with liking more alcohol in your wine just remember it's wine not liquor.... It will taste alot different than any store bought stuff you get with higher ABV most here just want to make sure your first wine is what you consider good as most who just in quick think just cause the ABV is higher it'll still taste like other wines only stronger, which it won't I know as I love the higher ABV wines but I do mine differently so as to not lose taste as much.

 

[arcticsid]

Mod, I am going with the gang on this one. If you want to make rocket fuel, go ahead and ferment it out and then sweeten later.

I would go with the Champagne yeast or Cuvee for the Red Star brands. I have got Skeeter pee up to almost 18% from the start. Using Cuvee. These strains seem to handle a high ABV before dying out. Asfar as I know, you will not be able to find a wine yeast that will go beyond 18%.

I m not sure about the Lalvin strains, but I know they have equivelants..

Keep in mind, when going for a strong ABV on wine, certain conditions need to be considered. You will also need to add the correct amount of nutrients and energizer etc.

Juice type, temperature, yeast strain. oxegen, etc.

And like Wade said to me way in the begining, "you will end up with the essence of he juice you started with"

So just because you start with a fruity tooty must does not mean it will be that in the end.

And, as he said, once you start going over the 12 or 13% number the alcohol will most certainly affect the final outcome.

Depends what you want to make.

for info on rocket fuel visit: www.nasa.fuel.rocketfuel.wine.gov

 

[ModernPrimitive]

lol rocket fuel huh?? nothing wrong with liking more alcohol in your wine just remember it's wine not liquor.... It will taste alot different than any store bought stuff you get with higher ABV most here just want to make sure your first wine is what you consider good as most who just in quick think just cause the ABV is higher it'll still taste like other wines only stronger, which it won't I know as I love the higher ABV wines but I do mine differently so as to not lose taste as much.

Lol. I've looked at home distillation a couple of times, but until I move or my country repeals it's draconian totalitarian tax laws regarding distillation I'll either stick to making beers, meads, and wines, or take up my distillation in secret out in the woods. Not trying to run a shine op though.

I figure if it doesn't come out as a tasty drinkable beverage, I can fortify it and turn it into a port, or just share it with my friends. If nothing else, I can add it to sprite and apple juice. I don't think I've ever seen high alcohol hooch go to waste. I do have a couple of other projects planned with lower alcohol content where I'm going to be focused more on bringing out certain flavors and the subtleties of the various components, but this particular project is about having a "high-octane harvest hooch" ready for my next birthday.

I am definitely interested in your methods for retaining flavor with higher ABV wines, if you wouldn't mind sharing or pointing me to some reference material.