i recently started work on a grapefruit wine using a recipe from jack
kellers webpage and followed the directions fully except for one minor
(major?) mistake, that being that after a 24hour period you are to add the
yeast, and 2 days later add the remaining half of the sugar. Now as I wasnt
paying attention when i added the yeast i added the remaining sugar at the
same time. It is fermenting nicely (been a day) should i add any more sugar
at this point (on the second day) or just let it ferment as it is for the
remaining 2 or 3 days before i transfer it to a secondary? Will it make a
difference in the end result that i didnt wait to add the remaining sugar?
Is there a specific reason for waiting until 2 days after fermentation has
begun to add the remaining sugar? All help is appreciated, I'm hoping not
to wait a year to have a second rate produce due to ineptitude, thanks.

santos

Follow the recipe as if you had done it correctly,

The reason why the sugar has space is to prevent the yeast drowning.

Don't add any more sugar other than your recipe states.

Stephen

"santos" wrote in message
...
| i recently started work on a grapefruit wine using a recipe from jack
| kellers webpage and followed the directions fully except for one minor
| (major?) mistake, that being that after a 24hour period you are to add the
| yeast, and 2 days later add the remaining half of the sugar. Now as I
wasnt
| paying attention when i added the yeast i added the remaining sugar at the
| same time. It is fermenting nicely (been a day) should i add any more
sugar
| at this point (on the second day) or just let it ferment as it is for the
| remaining 2 or 3 days before i transfer it to a secondary? Will it make a
| difference in the end result that i didnt wait to add the remaining sugar?
| Is there a specific reason for waiting until 2 days after fermentation has
| begun to add the remaining sugar? All help is appreciated, I'm hoping not
| to wait a year to have a second rate produce due to ineptitude, thanks.
|
| santos
|
|

Check your post
"santos"

Sometimes if you add too much sugar to the must in the beginning you can get
a stuck ferment. But it sounds like your must is fermenting fine, so I
agree with Santos - don't worry about it. I would only add the amount of
sugar which the recipe calls for. If you start adding more sugar, you may
stop your fermentation or you'll have rocket fuel. I started my grapefruit
wine in January, it has a 11% Alcohol by volume. It fermented to 0 in about
6 days and has been racked once thus far. I have tried it, and I will need
to sweeten and stabilize before bottling. Good-luck.
Darlene

"santos" wrote in message
...
i recently started work on a grapefruit wine using a recipe from jack
kellers webpage and followed the directions fully except for one minor
(major?) mistake, that being that after a 24hour period you are to add the
yeast, and 2 days later add the remaining half of the sugar. Now as I
wasnt
paying attention when i added the yeast i added the remaining sugar at the
same time. It is fermenting nicely (been a day) should i add any more
sugar
at this point (on the second day) or just let it ferment as it is for the
remaining 2 or 3 days before i transfer it to a secondary? Will it make a
difference in the end result that i didnt wait to add the remaining sugar?
Is there a specific reason for waiting until 2 days after fermentation has
begun to add the remaining sugar? All help is appreciated, I'm hoping not
to wait a year to have a second rate produce due to ineptitude, thanks.

santos