I don't particularly like dealing in volume measurments. After all, a
cup of confectioner's sugar would be heavier than a cup of cane sugar,
right? With the smaller grain size. So, does anyone know of a
formula to determine the approximate weight of the sugar that needed
added?

Of course, I could always measure out 4 cups and weigh it. Might just
have to do that. Thanks.

Greg

On 20 Oct 2003 15:06:57 -0700, (Frank) wrote:

>Have not tried the Island Mist kits but have made the Niagara Mist
>kits (comparable) and have found that adding about 4-5 cups of sugar
>at beginning of fermentation to bring SG up to about 1.075 or 1.080
>worksk out well. Produces a sweet fruit wine of about 11.5 - 12% alc.
>which is more like a real wine and it will age nicely for a year or
>more. The higher alcolhol content seems to play u the fruit flavours
>nicely. . .
>
>Give it a try!!!!!
>
(Irene) wrote in message . com>...
>> Hi Dennis,
>>
>> The lentgh of active primary fermentation depends on room temp. The
>> cap dropping is typical of that strain of yeast, and the old-timer who
>> taught me (very well) used this as an indicator of when to rack into
>> the carboy during hot weather, when you don't let things go out of
>> control. At 21-24 C, four days is about right.
>>
>> Stirring--releases CO2. Necessary for the industrial 200L batch to
>> completely finish fermentation, but irrelevant for an Island Mist kit
>> with low alcohol.
>>
>> If you were fermenting in a cool basement and your SG was not going
>> down I would stir the heck out of it, and it would probably do its
>> thing a day or so later.
>>
>> Measuring the SG every day--ummm, I won't give any advice here but for
>> the first batch or two it's a really good idea.
>>
>> --Irene
>>
>> Dennis Montey > wrote in message >...
>> > I have started my Island Mist Peach Apricot Chardonnay on Sunday. As of
>> > yesterday (Tuesday) there was a full yeast cap on the liquid. Today
>> > that cap has disappearred(dropped?). My question is: the instructions
>> > indicate measuring the S.G. each day, but there is no mention of
>> > stirring. They instruct leaving the mixture in the primary bucket for
>> > 4-6 days until S.G. stabilizes. Does this sound right?

Greg Smith

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