Post In process:
4/15/12
Welch wine/cider/mead
Boiled 2 cans of Great value apple juice
2 cans Welch grape juice
with water in brewing kettle
24 oz of honey
Separate pot
Add 1 pom juice
3 lbs raisin water (blender)
3.5 teaspoons nutrient
½ teaspoon pectic enzyme
Total juices
6 apple juice
7 welch grape
96 oz of pom juice
og: 1.076 at 88 degrees
4/22/12
sp: 66 degrees
= .998
Ideas to try?:
If the wine is sour, it could mean that all the available
sugar has been fermented into alcohol. The next step is to stabilize the wine
by adding campden tablets (1 tablet per gallon) AND potassium sorbate (1/2
teaspoon per gallon)- this combination will stop any further fermentation from
occurring.
5/1/12
SP: .998
Ph: 3.6
Added 5 campden tablets and 2.5 teaspoons potassium sorbate
to a glass of wine, stirred and readded.
Transferred to new carboy.
Lots of sediment (lees)
Currently:
Pink and slightly cloudy
Very fruity bouquet.
Some depth in the scent below the powerful fruit smell.
Slight sting to the taste. Some body.
Pretty acidity, despite low acid.
And pretty thin.
6/7/12
racked onto 1 tsp potassium Sorbate in water solution
Bottled
Mold in the air lock…use vodka in future long term storage.
Thin, light taste. Not sweet. Pink hue, a bit cloudy.
Pleasant when chilled.
