Just started my "QuadBerry Passion"

[dangerdave]

I checked my last batch's SG after back sweetening with sugar---because I had been asked that very question. It was right around 1.010. that's to my taste.

 

[Pumpkinman]

I Guess I'll have to take an SG reading after I back sweeten...lol...OPPPPS

 

[geek]

thanks Dave.

I checked the SG this morning before I left to work and it is down to 1.000 and the fermentation is still going strong...!!

I will check it again in about an hour and I think it will be around ~0.996 based on how the SG has been dropping.

.

 

[geek]

SG ~0.994 (maybe a hair less), I still see a little bit of fermentation going (few bubbles coming up).

I think I am doing first racking soon today and air-lock wine.

Smells good....

..

 

[Pumpkinman]

I checked my SG, I back sweetened to 1.020

 

[geek]

thanks Tom, a bit sweet, uh?

 

[geek]

SG at ~0.992, added kmeta, sorbate and super kleer (fining agent), then racked into carboy.
Now waiting time for a week.....

I have some left over and filled a .750ml bottle and screw cap on it, is that ok?

Fermentation was over.

..

 

[Pumpkinman]

Ironic enough, it really doesn't taste too sweet.

 

[dangerdave]

Nice, Varis! I'm glad it's going well.

 

[geek]

ok guys, day 7 since I stabilized and added fining agent, so I am ready to rack and back sweeten (4 or 5 cups) in a couple hours.

The 5gal carboy has been sitting in basement and temp has been a bit cool around 60.

My plan is to first rack into plastic pail so I can properly stir for the white sugar.

4 cups of sugar is about 2 pounds, right?

My question is,

a) should I warm some of the wine in the microwave, maybe 2 liters? and then pour the sugar and stir well until dissolved, and then add wine to pail to blend everything (stir)

or
b) should I just simply pour the sugar into the pail while stirring hoping to get it dissolved completely?

..

 

[Pumpkinman]

Don't warm the wine! If anything, make a simple syrup, 2 parts sugar to 1 part water, I've even made 3 to 1.

 

[geek]

but adding water would dilute the wine a bit........

 

[Pumpkinman]

it will be a syrup, trust me, yer not adding a gallon, you will add maybe 2 cups of water.

 

[geek]

ok.

so you warm the water, correct?

 

[Pumpkinman]

yep, mix the sugar and water and heat to just before a boil, you will see and feel it turning into a syrup, take off the heat and let cool a little.
Add until the SG that you desire.
Or, you could just add the granulated sugar to the must and still the snot out of it until it dissolves

 

[geek]

Tom, once cleared and then racked and back sweeten, did yours get a little cloudy?

Mine is a little haze or cloudy, when using the pump to rack it did get a little bit of sediment but not much.

I wonder if the sugar would do that and then it should clear out?

..

 

[Pumpkinman]

Yep, it'll get a little cloudy, then it will clear up again. You can always rack it again in a week or so if it drops sediment. I filtered mine and it is sparkling clear.

 

[geek]

great, thanks, makes me feel better now, I guess it is mostly sugar color and not sediment making it look like it.

.

 

[geek]

after back sweeten with about 4 3/4 cups of sugar(over 2 1/2 lbs.), then the SG went to ~1.014

 

[Pumpkinman]

Nice!!! I just tried the first batch of Berry Bliss made strictly with Honey, no sugar at all.............WOW...........did I mention...WOW!
Now I know what the "love affair" with Melomel is all about! What a unique taste, even the flavor of the berries is more intense and true to the actual berry flavors....WOW!
It has to sit and age a month of so, in that time I will rack and finally filter it.
Man I am pleased with it, even my wife gave it "2 thumbs up"....lol