junctiontwo Posted December 15, 2013 Report Share Posted December 15, 2013 I've been given a red wine kit by a client but it's for a dry variety. Silly question maybe but is there a way I can take it to a medium/lighter taste? Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted December 15, 2013 Report Share Posted December 15, 2013 A friends Father used to add sweetex to individual glasses if someone wanted a sweeter wine! Quote Link to comment Share on other sites More sharing options...
ROY Posted December 15, 2013 Report Share Posted December 15, 2013 Lots of good advice and help on here.. http://www.thehomebrewforum.co.uk/index.php Quote Link to comment Share on other sites More sharing options...
Kes Posted December 15, 2013 Report Share Posted December 15, 2013 (edited) When a wine ferments, it converts the sugar in the mixture to alcohol and carbon dioxide. The yeast is inhibited from producing more alcohol by its intolerance which effectively shuts it down at between 5 and 7% alcohol by volume. Just add more sugar until it stops fermenting and then more to get it to the required taste - filter after, Not before. Edited December 15, 2013 by Kes Quote Link to comment Share on other sites More sharing options...
junctiontwo Posted December 15, 2013 Author Report Share Posted December 15, 2013 When a wine ferments, it converts the sugar in the mixture to alcohol and carbon dioxide. The yeast is inhibited from producing more alcohol by its intolerance which effectively shuts it down at between 5 and 7% alcohol by volume. Just add more sugar until it stops fermenting and then more to get it to the required taste - filter after, Not before. Thanks Kes.... Quote Link to comment Share on other sites More sharing options...
leeds chimp Posted December 15, 2013 Report Share Posted December 15, 2013 When a wine ferments, it converts the sugar in the mixture to alcohol and carbon dioxide. The yeast is inhibited from producing more alcohol by its intolerance which effectively shuts it down at between 5 and 7% alcohol by volume. Just add more sugar until it stops fermenting and then more to get it to the required taste - filter after, Not before. not quite true as it will take ages to do that and you will have a very bad brew....and your percentage is quite out...some depends on the yeast but most bew out at 10-15% actually.... best way is to brew it out (when the airlock stops) and take a hydrometer reading...should be about 990-1005 ..then add potassium sorbate to stop it and then back sweeten with sugar disolved is as little water as you can after it has cooled Quote Link to comment Share on other sites More sharing options...
Kes Posted December 15, 2013 Report Share Posted December 15, 2013 Thanks Leeds but in the wines I brew the final alcohol is a stated - perhaps a less alcohol tolerant yeast. I have found the secondary fermentation adds to the flavour a little and after adding sugar to taste and filtering, little additional fermentation takes place. Just the way I do it. Quote Link to comment Share on other sites More sharing options...
leeds chimp Posted December 15, 2013 Report Share Posted December 15, 2013 Thanks Leeds but in the wines I brew the final alcohol is a stated - perhaps a less alcohol tolerant yeast. I have found the secondary fermentation adds to the flavour a little and after adding sugar to taste and filtering, little additional fermentation takes place. Just the way I do it. personally would not call that wine then...more a fruit "cider" in that case.... do you do kits or fresh? Quote Link to comment Share on other sites More sharing options...
Kes Posted December 15, 2013 Report Share Posted December 15, 2013 personally would not call that wine then...more a fruit "cider" in that case.... do you do kits or fresh? Always fresh fruit - feels more natural somehow and cheaper ! Quote Link to comment Share on other sites More sharing options...
leeds chimp Posted December 16, 2013 Report Share Posted December 16, 2013 Do you take hydrometer reading at all? Quote Link to comment Share on other sites More sharing options...
Kes Posted December 16, 2013 Report Share Posted December 16, 2013 Do you take hydrometer reading at all? I have no need to usually - the type of yeast dictates the end of the fermentation process - I taste it 'raw,' decide how I want it, add sugar or just filter and bottle it. Doesnt make your eyes fall out after a bottle ! Elderflower is especially pleasant - quite easy to add a bit of fizz by adding a small amount of sugar when bottling - never had one blow. Quote Link to comment Share on other sites More sharing options...
leeds chimp Posted December 16, 2013 Report Share Posted December 16, 2013 I have no need to usually - the type of yeast dictates the end of the fermentation process - I taste it 'raw,' decide how I want it, add sugar or just filter and bottle it. Doesnt make your eyes fall out after a bottle ! Elderflower is especially pleasant - quite easy to add a bit of fizz by adding a small amount of sugar when bottling - never had one blow. what type of yeast do you use then as most can go to 10-15% depending on the sugar content of the brew.... Quote Link to comment Share on other sites More sharing options...
Kes Posted December 17, 2013 Report Share Posted December 17, 2013 I'll have to check and let you know. Cheers Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.