Help to over come mistake

[Cxwgfamily]

I made a 6 gallon batch of Satasuma wine and added to much sugar. I think I added about twice as much as I should have. Is there any way I can salvage this batch or should I just dump it. Any suggestions.

 

[CGish]

What is your Gravity Reading?

Can you double the volume to offset the sugar?

 

[barbiek]

I don't have time right now but don't dump it!

 

[Deezil]

Yeah, we need some more information on the batch.

A 'recipe' and your steps would help us help you.

 

[barbiek]

What was your sg before adding the sugar and after adding sugar? Why do you think you added twice as much sugar? Any recipe is just a guideline because there is no certainty as to how much sugar is in the fruit being used but if this is from canned fruit and you got the recipe off the can there pretty much right on with the sugar addition but if this is the case the wine will be thin because the addition of water. So you can make this up by adding an fpack and/or juice after stable. But we still need the recipe to help guide you in what steps you should take.
Thanks
Barbie

 

[Cxwgfamily]

Wow, I am blown away by the willingness to help and the responses.

Let me give you the details of the bone head move I made. I used a recipe from Jack Keller's wine blog for Tangerine wine. I used late harvest Satsuma and blood oranges for the fruit (about 90% Satsuma and 10% blood orange). I followed the recipe and instructions closely. I observed good fermentation in the primary at first but slowed down really quickly after I racked the juice into the secondary fermenter (6 gal glass fermenter). I allowed the juice to stay in the secondary a couple of months before I racked it and I tasted it at that time. It was really sweet. A lot sweater than my previous batches of grapefruit and strawberry wine. I reviewed my notes and thought through what I had done in making the batch. That is when I noticed the size sugar bag I thought was a one pound bad was actually a 2 pound bag. I racked the juice again into another 6 gal glass jug and I have kept under a nitrogen blanket since then. I have not tested he spec gravity lately but it was within the normal range but on the higher side (to be expected with twice as much sugar).

Based on some of the responses, a couple of thoughts,
1) I can double the size and add more yeast to try to jumpstart the fermentation.
2) we are coming up on the harvest time for Satsuma's and I can double the size by adding a ratio of juice to water but not adding anything else. (expect yeast of course).

Thanks again for the assistance.

Cxwgfamily

 

[montanaWineGuy]

Some Acid Blend or/and Tannin can change the flavor, and reduce the sweetness. Or, you could also store it, and next year add it to a similar batch with less sugar.

I once added to much Acid Blend to a 6 gallon Rhubarb Wine batch. I recovered by mixing it with another 6 gallon batch. Still a bit strong but good.

 

[sour_grapes]

Can you get a hydrometer and measure the specific gravity at this point? You really need this ability in order to diagnose any problems in your fermentation. Hydrometers are available at brewing stores for about $7.

 

[heatherd]

Wow, I am blown away by the willingness to help and the responses.

Let me give you the details of the bone head move I made. I used a recipe from Jack Keller's wine blog for Tangerine wine. I used late harvest Satsuma and blood oranges for the fruit (about 90% Satsuma and 10% blood orange). I followed the recipe and instructions closely. I observed good fermentation in the primary at first but slowed down really quickly after I racked the juice into the secondary fermenter (6 gal glass fermenter). I allowed the juice to stay in the secondary a couple of months before I racked it and I tasted it at that time. It was really sweet. A lot sweater than my previous batches of grapefruit and strawberry wine. I reviewed my notes and thought through what I had done in making the batch. That is when I noticed the size sugar bag I thought was a one pound bad was actually a 2 pound bag. I racked the juice again into another 6 gal glass jug and I have kept under a nitrogen blanket since then. I have not tested he spec gravity lately but it was within the normal range but on the higher side (to be expected with twice as much sugar).

Based on some of the responses, a couple of thoughts,
1) I can double the size and add more yeast to try to jumpstart the fermentation.
2) we are coming up on the harvest time for Satsuma's and I can double the size by adding a ratio of juice to water but not adding anything else. (expect yeast of course).

Thanks again for the assistance.

Cxwgfamily

I agree with Montanawineguy: make a non-sweet batch and blend the two together.

 

[Cxwgfamily]

A quick update.

I followed the suggestion above regarding making a second batch with less sugar and blending the two together. Did this, went through the whole process and the batch has been in bottles now for 6 months. I opened a bottle with my family last night and asked for their feedback. They were all impressed with how the wine looked and liked the taste. My family is very skeptical about my wine making hobby so there comments were very encouraging. I look forward to enjoying my satsuma wine as it ages and seeing how the flavour profile improves with time in the bottle. I am also bringing a bottle to my wine club for tasting in a couple of weeks.
THANKS FOR ALL OF THE ADVISE. I FEEL LIKE YALL HAD A HAND IN THE SUCCESS. I hope I can return the favor at some point. Cxwgfamily

 

[Scooter68]

Beware of letting folks sample your wine in progress - I made that mistake and the yeasty taste of the early wine put off some folks. The only people I would let test your wine are other wine makers and someone who believes in what you are doing. It took my wife a while to understand that what she was tasting was early/young wine lacking all the maturity and refinement of a mature wine. She's the only one who gets to test my wines in progress.

 

[Cxwgfamily]

Update on the Satsuma Wine batch from above.

I followed the advice of the respondents and made a second batch. I blended the two batches together. The batch was a 12 gallon behemoth, but this was good, it gave me the opportunity to use my 13 gallon carboy. It worked very well. I had to make a cradle for it because it was to heavy to move without some sort of handles.
I chilled and opened a bottle for the family to taste this weekend. They were surprised at the clarity and the taste. They liked it. It it a really enjoyable white wine with a delicate taste. I actually was hoping for a little stronger taste but that gives me something to work on for the next batch.
THANKS TO ALL. i WISH I COULD HAVE YOU OVER TO ENJOY THE WINE!!!!!
Cxwgfamily

PS. I can not stress to all enough that the advise given on this string by Scooter68 is wise and should be followed by all. My first batch of strawberry wine had a real yeast taste for the first two years. My wife tasted it and has been skeptical of my hobby ever since. She is coming around now after a few good batches and the strawberry wine improved and is now excellent but it was tense for a little while.