Never make wine when you are tired and not thinking well.
I have a problem. I decided to make a Niagara, sweet and strong, today.
I looked in my book of recipes from previous projects, tweaked things a bit
and then got the shock of my life!!!
I was boosting the ingredients used in a previous 6 gallon batch recipe
and I am only making a 5 gallon batch, so I now have a PA of 21%!!!!!!!!! I
did not notice the problem until after I added the yeast and put the
hydrometer in. I used a D47 yeast, but as soon as I realized what had
happened, I added in an EC1118 as it is supposed to be much higher in
alcohol production.
Does ANYBODY have ANY ideas??????? I've racked it to a carboy and put an
airlock on it. This is sooo incredibly FUBAR that I think I should probably
split the batch into two carboys and top each off to have a 10.5% PA.....
I hate it when concrete proof of my stupidity is sitting on the shelf
for a year....
<pout>
Bob