Sorry if this is a bit confused. Insomnia last night. The plan is to make wine from shop bought white grape juice.
The OG of the juice was 1065 (after temperature adjustment – it’s cold today) meaning that in a gallon I would need to add (34-27=) 7oz or ~200g of sugar to make the whole gallon up to and OG of 1080. But I intend to avoid the brewing bin this time. I’ll put in just 4l then top up when the first ferment is over. This means that I need 4*(209-169=) 160g of sugar in the 4l. I only decided to do the sugar in stages AFTER I dissolved the 198g of sugar in some wine juice. I measured 4/5 out carefully using a measuring jug. In an experimental twist I added 100g of fructose and 100g of normal cane sugar. Fructose doesn’t get broken down so well and will make the wine a little sweeter. Maybe.
I tested the OG of the 4l and it came out at 1078. I added the last 100ml of sugar solution and it ended up at… 1078. Not sure what happened there, but I left it.
| Date | Specific Gravity | Alcohol Content |
|---|---|---|
| 22nd November 2013 (Grape Juice) | 1,066 | 0% |
| 22nd November 2013 (Juice + 100g fructose + 100g caster) | 1,078 | 0% |
| 27th December 2013 | 996 | 10.9% |
This is what has gone in at this stage:
- 4l Waitrose Smooth and luscious pressed white grape juice
- 100g fructose
- 100g caster sugar
- 1 rounded teaspoon citric acid
- 1 rounded teaspoon pectolase (not sure if I need that given how clear the juice, but hey ho)
- 1 rounded teaspoon yeast nutrient
- 1 rounded teaspoon wine making yeast
Before the acid the mixture was rather sweet, nutty and smooth. Who knows what will happen next. It is so exciting!
