So here’s what I’ve got. I made Pomegranate wine and it was out of this world. Best I’ve ever made and I found the recipe online.
9/11/2020 - Pomegranate wine 1 gallon
* 96 ounces Pom 100% juice
* 3 lbs sugar
* 1 tsp yeast nutrient
* 2 tsp acid blend
* 1 cup strong black tea (instead of 1/2 tsp tannin)
* 1 packet yeast ec-1118
1. I used 48 ounces of pom juice and dissolved 3 pounds of sugar and brought to a boil.
2. Pouring the other 48 ounces into the fermenting bucket.
3. While the juice was cooling I activated yeast per instructions on packet.
4. I then put my sugar and Pom juice mix Into the fermentation bucket. I added yeast nutrient, acid blend and cup of black tea into fermentation bucket.
5. I added my yeast
6. Closed the lid and letting it ferment for 2 weeks.
I realized that I added way to much sugar because it was strong (17%) checked with vinometer and starting and final SG readings calculated came out to same.
My question is:
In the morning I plan to make a 5 gallon batch multiplying all of my ingredients by 5 times. I’ve read so many recipes that call for one packet of yeast (I’ll still be using 1118) for a 5 gallon batch, but I used a full packet of yeast for my one gallon of must. Would it be safe to dump 5 packets into my fermenter? I am definitely trying to get at least 14% abv from this up coming 5 gallon pomegranate wine experiment.
I decided I’m going to use my 2 gallon fermenter for experimenting with wines.
Thanks in advance.
Alexey
9/11/2020 - Pomegranate wine 1 gallon
* 96 ounces Pom 100% juice
* 3 lbs sugar
* 1 tsp yeast nutrient
* 2 tsp acid blend
* 1 cup strong black tea (instead of 1/2 tsp tannin)
* 1 packet yeast ec-1118
1. I used 48 ounces of pom juice and dissolved 3 pounds of sugar and brought to a boil.
2. Pouring the other 48 ounces into the fermenting bucket.
3. While the juice was cooling I activated yeast per instructions on packet.
4. I then put my sugar and Pom juice mix Into the fermentation bucket. I added yeast nutrient, acid blend and cup of black tea into fermentation bucket.
5. I added my yeast
6. Closed the lid and letting it ferment for 2 weeks.
I realized that I added way to much sugar because it was strong (17%) checked with vinometer and starting and final SG readings calculated came out to same.
My question is:
In the morning I plan to make a 5 gallon batch multiplying all of my ingredients by 5 times. I’ve read so many recipes that call for one packet of yeast (I’ll still be using 1118) for a 5 gallon batch, but I used a full packet of yeast for my one gallon of must. Would it be safe to dump 5 packets into my fermenter? I am definitely trying to get at least 14% abv from this up coming 5 gallon pomegranate wine experiment.
I decided I’m going to use my 2 gallon fermenter for experimenting with wines.
Thanks in advance.
Alexey
