Darlene
Is there a reason for waiting 12 hrs before adding the pectic enzyme? I
know you need to wait after adding the campden tabs.
Crhoff

"Dar V" > wrote in message
...
> Wayne,
> I measure the SG right before I add the yeast. This means that I've
> combined all the ingredients and waited the appropriate time before adding
> the yeast. For example with blackberry wine, I combine the blackberries,
> the water, the sugar, acid blend, yeast nutrient, and campden tablet. Wait
> 12 hours, then add the pectic enzyme. Wait 24 hours, (check SG), then add
> yeast. Your fruit should have enough time to sit by this time. Now, if my
> SG is too low, below 1.084, then I'll add a small amount of sugar to the
> must, stir, and recheck the SG. I shoot for a starting SG of 1.090. FYI -
> I let my blackberry wine sit about 8 months (with rackings and top-up if
> needed) before I bottle it, and then I let it rest for 1 year. Patience is
> important - I try to alternate between making wines which mature earlier
> and those which require more aging, then you have something to taste in
> between. ;o)
> Darlene
>
> "Wayne" > wrote in message
> news:UfdBf.14801$CV.3058@dukeread03...
>>
>> "Dar V" > wrote in message
>> ...
>>> Hello,
>>> One of the biggest things which one cannot account for in a recipe is
>>> the amount of sugar already in the fruit. Sugar content in fruit can
>>> change from growing season to growing season, and it can be different in
>>> different parts of the country. I've noticed this in making strawberry
>>> wine. I pick my own fruit every year, and I freeze it the same way every
>>> year, but when it comes to making wine, I start with a smaller amount of
>>> sugar, and then if my SG isn't high enough, I'll add more to get to a
>>> starting SG of about 11-12%. While I follow the same recipe, I am
>>> cautious about the amount of sugar to add. It is one of those things you
>>> learn over time. Jack lives in Texas; I live in Wisconsin. I have used a
>>> number of his recipes and have been happy with them, but I've been
>>> gardening for over 20 years, so I have always been cautious about adding
>>> sugar.
>>> I hope you kept your wine and bottled it - blackberry wine takes time
>>> to mellow out, especially at the 15% alcohol range. Over time, the
>>> alcoholic kick will mellow.
>>> Darlene
>>>
>>
>> When I measure the SG of the must on day 1, does that represent the total
>> sugar content that will be available for the yeast will consume, or does
>> some additional sugar continue to come out of the fruit overnight? If
>> there is no way to measure any residual sugar in the fruit, that seems
>> like a surefire way to end up with too much alcohol, at least for a
>> novice like me.
>>
>> Unfortunately, I was too impatient with the blackberry and fig wine. I
>> drank a glass or two of each just so I could say I drank my own wine.
>> But I was so disappointed with it that I dumped it. (I know, that was a
>> mistake!) One of the things I need to learn in this hobby is patience.
>>
>
>