Wyczer: Wine, Cider, Mead

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.