rymily
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- Nov 25, 2008
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We are working on our first batch of wine using the Joy of Home Winemaking as our guide.
Recipe:
24 lbs. strawberries (frozen)
12 lbs. honey
6 teaspoons acid blend
3/4 teaspoon tannin
6 teaspoons yeast nutrient
6 Campden tables
3 teasponns pectic enzyme
1 package Montrachet yeast
5.25 gallons water
We started this on Oct. 26 and switched it to the secondary fermeter on November 7. When we went to put into the secondary fermenter we added about another 1/2 gallon of water and 1 lb. honey to top off the carboy. It currently is tasting a little acidic and not very sweet. We would like it to be a sweet wine. . . is there anything we can do at this point in the process to sweeten? Will it sweeten over time?
Recipe:
24 lbs. strawberries (frozen)
12 lbs. honey
6 teaspoons acid blend
3/4 teaspoon tannin
6 teaspoons yeast nutrient
6 Campden tables
3 teasponns pectic enzyme
1 package Montrachet yeast
5.25 gallons water
We started this on Oct. 26 and switched it to the secondary fermeter on November 7. When we went to put into the secondary fermenter we added about another 1/2 gallon of water and 1 lb. honey to top off the carboy. It currently is tasting a little acidic and not very sweet. We would like it to be a sweet wine. . . is there anything we can do at this point in the process to sweeten? Will it sweeten over time?