Q: Is this concentrate also suitable for mead making and if so, do any of the steps need to be altered?
A: This would be a preset winebase for use with 5 gallons to produce a fruit wine in the 10-12% range. Honey can be added to the kit to produce a pyment
Q: This is my second Fruit Wine Base I have tried. Last summer I did the grape. I have cherry in the carboy right now. I took a picture of the directions before throwing out the jug it came in. But on the bottom of the directions, #7, it says is ready for sweetening. See instructions. I have a feeling the instructions were on the other side of the label and I did not take a picture of that. Could you tell me about the sweetening? Thank you.
A: The sweetening process is done after the Potassium Sorbate or stabilizer has been added so the yeast cannot ferment any further. From there, sugar can be added to the batch before beginning to clear. The amount of sugar added is based off of the end users taste bus so I normally recommend adding sugar a cup at a time, and stopping the process through small tastes when the sweetness level has hit a point you are happy with. The batch can then be left to clear for another few weeks before bottling
Q: When mixed with four gallons of water what starting gravity is expected?
A: when diluted to 5 gallons the recipe would be 1.077 gravity. When diluted to 4, the gravity would be about 1.108
Q: I have another question. On January 31, I started step 5 (secondary racking). After 4 weeks, as instructed, I checked the SG. At that time ,it was 1.10, and fermentation appeared to have stopped. I moved the carboy to a warmer location in my house and fermentation started again. That was 2.5 weeks ago. Checking today, the SG is only down to 1.08 and fermentation appears to have stopped again. I am wondering if I went from too cool a location to too warm a location. Any suggestions on how I can get fermentation started again and get the SG down below 1.0?
A: This would depend on the yeast being used as some will have a certain alcohol tolerance that will leave them not being able to ferment much further depending on how much sugar was added initially. You can attempt to warm the fermenter into the low to mid 70's ,as most wine strains prefer these temps, and using a sanitized utensil, stir the yeast back into solution, which will provide some oxygen the yeast will need to finish fermenting as well. Any other questions can be directed to firstname.lastname@example.org on specifics as we'd love to help out, Cheers!
Q: I am nearing the end of fermentation on my cherry wine. Looking at step 7, it says to add 1/2 tsp. of potassium sorbate per gallon. I do not have potassium sorbate, but I do have potassium metabisulfite. Can I substitute the metabisulfite for the sorbate, and if so, do I use the same quantity (i.e., 1 tsp per gallon)?
A: Potassium Sorbate and Sulfite are two different products, and accomplish slightly different things in the wine. The Sulfite, helps to reduce oxidation, and inhibits bacterial growth in a finished wine. The Sorbate, stabilizes the wine, inhibits fermentation by the yeast once it is in the bottle. If the yeast is not stabilized it can begin to ferment in the bottles, creating a sparkling wine, and may push a standard straight cork out of the bottle if enough pressure builds