Please ignore my previous post.... too much happy grape juice while
writing nonsense. I'd like to see anyone get the final SG below 0.990
<GRIN>
Gene

gene wrote:
> One way you can still end up with an off-dry wine is by stopping the
> fermentation early. The most effective way I know how to do that is to
> put the fermenting must in a refrigerator (in airlocked container) when
> the must SG has dropped to appropriate level. You might consider adding
> appropriate amount of potassium sorbate as a fermentation inhibitor. At
> the same time you do that, you may consider dosing the must with
> potassium metabisulfite (K-Meta) to about 100-125 ppm free SO2 to
> further inhibit the yeast.
>
> To determine the right time to put the must in the refrigerator... use
> one of the potential alcohol calculators you can find on the internet.
> Using this one:
> http://www.grapestompers.com/calculations.htm
>
> and assuming the SG is measured between 60F and 70F... looks like
> stopping your fermentation at 0.96-0.97 SG would yield a wine between 14
> and 15% alcohol... with some residual sugar left.
>
> Gene
>
> Leslie Gadallah wrote:
>
>> wrote:
>>
>>> Ok Im new and have 1 kit an Aus Shriaz currently bulk aging. I
>>> started my
>>> second, an Island Mist Symphony kit last night and missed the part of
>>> just
>>> using the one juice bag. I added both bags, that "F-Pack" with the
>>> other.
>>> Measured the SG and it was 1.065 and the directions said it should be
>>> closer to 1.04-1.05 ish. So I knew i did something wrong. Well
>>> little too
>>> late now so i pitched the yeast and covered and put my airlock on.
>>> 12 hrs
>>> later it has slowly started to bubble anyways.... So have I totaly
>>> destroyed a kit or will this be more like the Symphony style wine,
>>> dry and
>>> higher alochol than the intended "Cooler" drink. Personally I'd
>>> rather have
>>> a real wine but anyone know what this might turn out like?
>>
>>
>>
>>
>> It will probably be fine. Just carry on as instructed until you get
>> to the step where you were intended to add the F-pack, after
>> stablising. At this point, hie yourself down to your local homebrew
>> shop and pick up some "wine conditioner". Add enough of this to the
>> batch to get the sweetness back to where you like it, then fine, rack
>> and bottle just as if nothing were wrong. You'll still have most of
>> the fruit flavour, at little more alcohol, but quite drinkable wine.
>>
>> Cheers
>> Les