SG too Low

[SpringRoad]

Good day all,
New to this, I ask, My Choclate Raspberry Port Recipe has gone to a 40% SG. In the primary about 5 days. I did a few things wrong, like did not add the correct 3 Gal water at first, then added at correct warmth, the 3rd day,as well as more sugar.
Then 4th day, warmed wine and more sugar cuz the SG was too low.

Am I lost, should I warm wine and add more sugar or just put into Carboy with Airlock??? thanks for your time and help,
SpringRoad~~

 

[robie]

Good day all,
New to this, I ask, My Choclate Raspberry Port Recipe has gone to a 40% SG. In the primary about 5 days. I did a few things wrong, like did not add the correct 3 Gal water at first, then added at correct warmth, the 3rd day,as well as more sugar.
Then 4th day, warmed wine and more sugar cuz the SG was too low.

Am I lost, should I warm wine and add more sugar or just put into Carboy with Airlock??? thanks for your time and help,
SpringRoad~~

I am not really following you, here.
SG, where wine is concerned, is a reading from a high of about 1.110 to a low of about .990. Not following your 40% SG value.

Is this a recipe of yours or are you talking about a WineXpert chocolate raspberry port kit?

If a recipe, please give us the recipe and the steps you have followed so far.

Not much help unless you clarify what you are doing.

 

[winemaker_3352]

Agreed - please provide a little more info so we can assist you better..

 

[SpringRoad]

Hi I have made it back with details to date: Thanks for your concern and Help.
This was not a Kit….Twas from garden Raspberries rather than Strawberries.
Using:
Wade E’s Strawberry Chocolate Port Recipe

3rd day SG was 1.150 so I added Water to get 1.110
4th SG was 1.070 added Sugar Syrup…
5th SG 1.090……warmed wine & sugar
Let sit a few days Put into Carboy …lots of bubbles
17th day SG .090 ( not certain how to write this, the 90 above the Red Wine Bar)
Sadly getting a film ontop.
18 Racked to fresh Carboy.
19 Today I realize after reading stuff here, the SG has been in the same place for days and maybe now is the time to add Brandy and Bottle.
Oh, ought I to put more Campden tablets in now???
What say ye
Another problem I have is getting letters posted and finding them & replys.
I sent one by ‘Post Quick Reply”, and now can not find it.
Reciving by email helped, yet I would like to understand how to use the site better.

Again, thanks, Spring Road~~

 

[Hokapsig]

SG is not right and need input

I am following this recipe for peach wine:

•3 lbs peaches
•1 1/2 - 2 lbs sugar (starting SG should be 1.085-90)
•1 1/2 tsp. Acid Blend
•1/4 tsp. Tannin
•1 tsp Pectic Enzyme
•1/2 tsp Energizer
•1 Campden tablet (crushed)
•Enough water to bring up to 1 gallon
•1 pkg Yeast

I have only added about 3/4 of a gallon of water and my starting SG is 1.058. I added another 1/2 pound of sugar, mixed, but the SG remains at 1.058. What am I doing wrong and what can I do before I pitch my yeast?

 

[Sirs]

ok did you just add sugar and stir it in or did you make simple syrup and add??
if you added and just stirred it in then thats probly your problem