H'yello,
Any tips on pushing the abv up a couple percent? The wines I've done have come out at 10%, it would be nice to go that bit further..
There are so many articles and videos with different/conflicting ideas, so I want to know what works for you.
I'm using a 30L fermenter for 23L of juice; Am I right to assume that kind of head space will leave plenty of O2 for the yeast's reproduction pre[/during] fermentation? I've an airlock on the whole time, can't think of a place in the house safe enough to leave her open.. which sounds like a horrible idea anyway..
Would banging in some sugar after a while for the wee buggers to work off help? The wine I'm left with is already on the sweet side, though. So perhaps more yeast with tolerance to higher levels of alcohol?
Perhaps the secret is patience.. Airlock bubbling stops after 4~5 days, two days later and I'd move to secondary where it resides another 4~5 days before bottling.
..or maybe the secret is using a better kit. I've only used Cellar 7's Merlot, and Sauv. B.
My only deviation from their instructions is the duration; should only take 7 days.
I could be asking for too much from the kit..
What final gravity are you getting, they should finish up around 1.00?
Starting at 1.066, ending at 0.992.. Sound good?
Most wine kits advise you to add water to get an original gravity of ~ 1.086 - 1.092 to get ~12% - 13%. What volume are the instructions advising you to top up to? You should be aiming for an original gravity like that if you want it stronger.
The head space is fine.
Adding extra sugar might make it taste weird. I'd prefer to have less wine at the correct gravity than be adding sugar. I've never used a 7 day kit though. Only Sadlers ones that call for about a month and I always find they require longer to get to a low enough gravity
The instruction just says to top-up to 23L. I never thought to aim for a particular OG.
Aye, wouldn't like to risk changing the flavour by adding sugar.
Thanks!