Hi all,

Started a Selection white wine kit this morning -- trying an experiment
where I put two pints of blueberries in a jelly bag, crush'em, and add it to
the primary to see if a hint of flavour makes it into the final product.

While opening the foil bag, I had a slip of the wrist and spilled about 1/2
a cup of concentrate. I proceeded as usual anyway, but noticed that at 28
degrees C (after I added the water up to the line of my 23L primary), the SG
was only 1.050, not the usual 1.060 to 1.070 or higher.

I doubt losing a relatively small amount of the concentrate would account
for that, but I am famous for being totally wrong. I don't think the
blueberries would subtract from the overall SG, since the presence of the
juice and the bag should increase the overall density of the must (space
being taken up by fruit = less water).

Should I add some sugar when I get home tonight to bring this up to 1.060,
or just let it ferment as is?

- Matt

This may sound controversial but don't bother adding the sugar at this stage
wait, add if needed later on.

Stephen SG
"Matt Shepherd" > wrote in message
...
| Hi all,
|
| Started a Selection white wine kit this morning -- trying an experiment
| where I put two pints of blueberries in a jelly bag, crush'em, and add it
to
| the primary to see if a hint of flavour makes it into the final product.
|
| While opening the foil bag, I had a slip of the wrist and spilled about
1/2
| a cup of concentrate. I proceeded as usual anyway, but noticed that at 28
| degrees C (after I added the water up to the line of my 23L primary), the
SG
| was only 1.050, not the usual 1.060 to 1.070 or higher.
|
| I doubt losing a relatively small amount of the concentrate would account
| for that, but I am famous for being totally wrong. I don't think the
| blueberries would subtract from the overall SG, since the presence of the
| juice and the bag should increase the overall density of the must (space
| being taken up by fruit = less water).
|
| Should I add some sugar when I get home tonight to bring this up to 1.060,
| or just let it ferment as is?
|
| - Matt
|
|
|

This may sound controversial but don't bother adding the sugar at this stage
wait, add if needed later on.

Stephen SG
"Matt Shepherd" > wrote in message
...
| Hi all,
|
| Started a Selection white wine kit this morning -- trying an experiment
| where I put two pints of blueberries in a jelly bag, crush'em, and add it
to
| the primary to see if a hint of flavour makes it into the final product.
|
| While opening the foil bag, I had a slip of the wrist and spilled about
1/2
| a cup of concentrate. I proceeded as usual anyway, but noticed that at 28
| degrees C (after I added the water up to the line of my 23L primary), the
SG
| was only 1.050, not the usual 1.060 to 1.070 or higher.
|
| I doubt losing a relatively small amount of the concentrate would account
| for that, but I am famous for being totally wrong. I don't think the
| blueberries would subtract from the overall SG, since the presence of the
| juice and the bag should increase the overall density of the must (space
| being taken up by fruit = less water).
|
| Should I add some sugar when I get home tonight to bring this up to 1.060,
| or just let it ferment as is?
|
| - Matt
|
|
|

I generally like to start at minimum of 1.080. I get the odd kit that
doesn't seem to have the sugar in it and will add sugar to get it up there
or as I did in my last batch I monitored the sg as I added water. When the
sg dropped to 1.080 I stopped adding the water. It means a little less wine
in the end and after this batch is done will see if it makes any difference.

Personally in this case I would add the sugar and bring the sg up.

Rick


"Matt Shepherd" > wrote in message
...
> Hi all,
>
> Started a Selection white wine kit this morning -- trying an experiment
> where I put two pints of blueberries in a jelly bag, crush'em, and add it
to
> the primary to see if a hint of flavour makes it into the final product.
>
> While opening the foil bag, I had a slip of the wrist and spilled about
1/2
> a cup of concentrate. I proceeded as usual anyway, but noticed that at 28
> degrees C (after I added the water up to the line of my 23L primary), the
SG
> was only 1.050, not the usual 1.060 to 1.070 or higher.
>
> I doubt losing a relatively small amount of the concentrate would account
> for that, but I am famous for being totally wrong. I don't think the
> blueberries would subtract from the overall SG, since the presence of the
> juice and the bag should increase the overall density of the must (space
> being taken up by fruit = less water).
>
> Should I add some sugar when I get home tonight to bring this up to 1.060,
> or just let it ferment as is?
>
> - Matt
>
>
>

I generally like to start at minimum of 1.080. I get the odd kit that
doesn't seem to have the sugar in it and will add sugar to get it up there
or as I did in my last batch I monitored the sg as I added water. When the
sg dropped to 1.080 I stopped adding the water. It means a little less wine
in the end and after this batch is done will see if it makes any difference.

Personally in this case I would add the sugar and bring the sg up.

Rick


"Matt Shepherd" > wrote in message
...
> Hi all,
>
> Started a Selection white wine kit this morning -- trying an experiment
> where I put two pints of blueberries in a jelly bag, crush'em, and add it
to
> the primary to see if a hint of flavour makes it into the final product.
>
> While opening the foil bag, I had a slip of the wrist and spilled about
1/2
> a cup of concentrate. I proceeded as usual anyway, but noticed that at 28
> degrees C (after I added the water up to the line of my 23L primary), the
SG
> was only 1.050, not the usual 1.060 to 1.070 or higher.
>
> I doubt losing a relatively small amount of the concentrate would account
> for that, but I am famous for being totally wrong. I don't think the
> blueberries would subtract from the overall SG, since the presence of the
> juice and the bag should increase the overall density of the must (space
> being taken up by fruit = less water).
>
> Should I add some sugar when I get home tonight to bring this up to 1.060,
> or just let it ferment as is?
>
> - Matt
>
>
>

Every time I do a kit and the SG is low, I have found that I have not stirred
the water/juice well enough.

"Brewser83" > wrote in message
...
> Every time I do a kit and the SG is low, I have found that I have not
stirred
> the water/juice well enough.

That's it on the nose, in the end. I got home that night and was surprised
to find the SG had actually leapt upwards during the day, and rose to 1.080
by the end of the evening before it started to fall the next morning as the
yeast got to work.

Very relieved. I was looking forward (and still am) to seeing how this
experiment turns out.

- Matt