On Mar 24, 12:30*pm, "Bertie Doe" > wrote:
> In the past I've made wine from kit-concentrates and
> also country wines from fruit. Last August the local
> (uk) s/market were doing deals on breakfast juices, so
> I bought a gallon of white grape juice (not a
> concentrate, but pasteurised).
>
> The sg was 1066, bubble trap finished on day 7, cleared
> day 10, bottled day 14. Nice and clear, goodish quality
> table wine, slight effervescence, but boy was it dry!!
>
> Next attempt was with a gallon of white and also red.
> The red has not been pasteurised, but has a good deep
> colour, so must have been left some time on the skins,
> before extraction -http://i222.photobucket.com/albums/dd220/BertieDoe/Beaverallotmentcol...
> To overcome the extreme dryness, I added 1.5lbs sugar
> per gallon. Only problem, instead of taking a week to
> stop, it's taken 6 weeks, it's only marginally drier
> and still has an effervescence.
>
> Any ideas on how to stop the wine earlier and thus
> leave some sugar in solution, but avoid a secondary?
> I didn't have this problem with kits, but the DIY
> method seems a lot tastier and is a hell of a lot
> cheaper. TIA.
>
> Bertie

Stopping fermentation is very hard.
Wineries usually let it ferment dry and then Backsweeten and even add
a f-pac to some. This is what a homw winemaker should do. I make alot
of fresh fruit wines and do just that. Let it go dry, add f-pac then
backsweeten
Tom
Home of the
Moon River Brewery
and
Delanco Vineyards