RJ Spagnols Orchard Breezin' Blackberry Merlot

[Flem]

Just pitched the yeast on this kit my kids got me for Christmas. I added 8 cups of inverted sugar to bring the SG up to 1.080. I did the Strawberry White Zin last spring and everybody (except me-too sweet) liked it.

 

[robie]

Sounds deliss! I make three or four summer wines each year.

If you don't like them to be so sweet, next time consider a Mosti Mondiale summer wine, as they tend to be less sweet than the Orchard Breezins'.

 

[Julie]

Just pitched the yeast on this kit my kids got me for Christmas. I added 8 cups of inverted sugar to bring the SG up to 1.080. I did the Strawberry White Zin last spring and everybody (except me-too sweet) liked it.

I made this kit, once and it is on the sweet side but very good. LOL, you can feed this to everyone while you cuddle your better wines.

 

[Flem]

Sounds like a "plan".

 

[UBB]

Is that typically the S.G. to aim for when boosting this type of kit?

 

[Chateau Joe]

I always bump up my brix on these kits. I think it brings out better flavors.

 

[Flem]

Yeah, 1.080 to 1.085. This will give you a little higher ABV and, in turn, help it keep a little longer (as if you're going to keep these kits very long. LOL)

 

[mhenry41h]

I just mixed and pitched an Orchard Breezin' Strawberry Riesling yesterday (01/25/12). Target OG was 1.050-1.060 (hit 1.057) and I considered a bump but didnt (being my first kit.) Do you think adding some invert sugar after pitching is acceptable or should this only be done prior to pitching? With beer, I would have no issue with "feeding the yeast" some sugar doses during actual fermentation but Im not sure if this is taboo with wine?

 

[robie]

I just mixed and pitched an Orchard Breezin' Strawberry Riesling yesterday (01/25/12). Target OG was 1.050-1.060 (hit 1.057) and I considered a bump but didnt (being my first kit.) Do you think adding some invert sugar after pitching is acceptable or should this only be done prior to pitching? With beer, I would have no issue with "feeding the yeast" some sugar doses during actual fermentation but Im not sure if this is taboo with wine?

It's better before, but you can add it after pitching yeast as long as the temperature of the addition is very close to the wine temperature. Add it slowly and stir it in well, really well, or it will go straight to the bottom. Do it before the SG drops very low, or you might shock and kill all the yeast.