Off dry red accident

[Geronimo]

I was sure this one would drop another 5-7 points after racking, since it was all the way down to 1.001. After 6 months in bulk, it was still 1.001. So I gave up and bottled it. It's not like it's the worst I've ever tasted, but it'll never be my favorite either.

Just for the record it was a LE KenRidge California Grand Red kit. Too bad, I had high hopes for this one. I wish I'd have noticed it wasn't dropping, but clearly I just neglected to measure it again.

 

[bkisel]

Hi, New guy to this stuff. With hindsight what could you have done to rescue the wine had you noticed the SG wasn't dropping?

Thanks...

 

[Geronimo]

Very good question...

What I would have done is get 2 new packets of yeast and hydrated them in spring water or distilled water (no chlorine). I would have removed some of the wine from my 6 gallon secondary so I had room to add the yeast, then put the yeast/water mix in a stir a little (gently).

If that didn't work (and it's not very likely that it would) then you are just SOL. Once the alcohol level gets over 13% or so, introducing new yeast will likely just shock them to death. Also, if you stabilized with normal doses of sulfites, then you can pretty much forget the whole thing.

 

[FTC Wines]

Geronimo, We like all our reds at .998 to 1.004, so I wouldn't be upset at all! Maybe a little sweet for you, but I'll bet it ages out nicely! If the ABV is a little low it will be a easy drinker, let it age & ENJOY it! Roy

 

[robie]

An SG of 1.001 is so very close to dry that you may not notice the difference.

You might (might) could have warmed up the wine and stirred it well. Historically, when the SG is that low, adding more yeast generally will do nothing for you.

 

[Geronimo]

The wife says she likes it but it's too sweet for my tastes!

I was thinking I might start adding it to new kits before pitching yeast in primary... just 1 bottle per kit. The net result will be negligible but it could help get rid of it productively

 

[TikiWine]

I know this is the opposite of what you were going for, but I do not enjoy my reds bone dry. More on the off dry side. What would I need to do to ensure that I do not end up with a bone dry wine?

 

[Johnd]

I know this is the opposite of what you were going for, but I do not enjoy my reds bone dry. More on the off dry side. What would I need to do to ensure that I do not end up with a bone dry wine?

Ferment it dry and after it’s cleared, hit it with some sorbate, sweeten to taste, and bottle it a few days later.