Mosti Mondiale Stuck and Sour

[Wade E]

Heres a good link for these mist kits. A lot of us here add 2 1/2 - 3 lbs of sugar to it in the primary to bump the abv up as these are very low abv wines at about 6.5% instead of about 10%. I always bump the starting sg up to around 1.080

 

[MikeHudson]

Thanks Wade ..... I'll save this info and try it when I get a mist kit. I've also downloaded a "country" wine recipe book that looks interesting .
(for fresh fruit).

 

[Wade E]

Please post the recipe before making one. Some of those recipes are pretty lame and low on fruit and high on abv leaving you with fire water with a little color!

 

[MikeHudson]

Greetings All ... and thank you so much for getting me to Hold My Horses and not dump the wine ! After another week the SG dropped on down to 0.094.I then racked to a newcarboy andafter degassing and stabilizing,the wine has been sitting for another 10 days and has cleared nicely.
Thanks to all of you for talking me through this first batch ! New Question - the wine still tastes a little harsh and tart, but is definitely drinkable. Both my wife and I like a slightly sweet, semi-dry wine and I'd like to try to sweeten my batch just a little bit. I imagine I would gradually add a simple syrup, stir andsample until the taste seemsright or perhaps add until we think it needs just a tad more syrupbut then not add it because the bottlesI reserve until next year might sweeten moreon it's own ?
Again, many thanks for your encouragement andadvice ....

 

[ArdenS]

Congratulations; it sounds like things are coming along nicely for you. It's always thrilling to see your labors coming through for you.

I'm not at all surprised that it's tasting "harsh and tart" right now; it's still VERY young. Some age will do wonders. I, personally, would let it bulk age in the carboy. Even after only a couple of months you should see some pleasing changes.

If I were going to sweeten it, I would add potassium sorbate & metabisulfite; let it sit a couple of days; then sweeten, as you say with simple syrup, until it's "almost sweet enough". Then don't bottle it for a week anyway to make sure fermentation doesn't start again. Bottle bombs are not fun and can be very hazardous to your health.

Those are my initial thoughts. I'm sure some of the wise sages here will add to and/or correct my comments. I'm sure you're going to like this down the road when it matures. (Hey we old guys know about maturity, right?

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[MikeHudson]

Thanks a bunch Arden ! Sure don't want to be a bottle bomb maker lol .... As for maturity, it's said that men never grow tired of their toys This little hobby fills the bill quite nicely... I have a nice little stamen apple tree out back that's full of little apple buds and it has me looking at fresh fruit wine recipies - what fun!

 

[Wade E]

What Arden said!!!!!!!!!

 

[ArdenS]

I'm jealous of that apple tree - I see some apple wine, cyser, and/or hard cider coming your way. Have fun researching & dreaming of recipes. That's part of the fun of this obsession (excuse me, hobby).

We have a peach tree in our yard putting on a bunch of peaches. I'm planning on a peach melomel.

(Sorry administrator, this post was off topic.

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[Wade E]

Peach Melomel sounds delish! I have 5 gallons of Golden Rod honey on its way to my house right now and I think I just now know what to do with it!!!

"(Sorry administrator, this post was off topic.

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Oh Crap, thats me!!!

LOL