I have a batch of beet wine going right now that is about 3 1/2 weeks old
and has slowed down fermenting considerably.

The recipe I an loosely following calls for the introduction of a
substantial amount of light brown sugar (1 lb per gal wine) after the first
racking. The recipe calls for the sugar to be slowly stirred in, but I
find this troublesome and an invitation for a ruined batch.

I am concerned about the method of introducing this sugar as I do not wish
to contaminate the wine. I also question the need for the extra sugar as
my starting sg. was 1.088. If I ferment down to .990 I think my alcohol
content will only be about 9 1/2 %. Is that correct? I am not concerned
as much about the alcohol content as I am that the alcohol level will
permit long term storage.


P.S.

I did my first racking last night and the wine tasted coarse and somewhat
yeasty but not bad and I am sure will smooth out with time.

Pat Kennedy wrote:
> I am concerned about the method of introducing this sugar as I do not wish
> to contaminate the wine. I also question the need for the extra sugar as
> my starting sg. was 1.088. If I ferment down to .990 I think my alcohol
> content will only be about 9 1/2 %. Is that correct? I am not concerned
> as much about the alcohol content as I am that the alcohol level will
> permit long term storage.
>

No, that's not correct. You're looking at about 12% alcohol for those
numbers.

Pp

The sugar may have been in the recipe assuming a yeast tolerant of, say, 12%
alcohol was used. Sweetness in a wine tends to round out the rough edges. If
you used strong yeast as I do, it will take the brown sugar and convert it
to alcohol, maybe throwing off the balance the recipe author has intended.

If you'll let this stuff sit for a spell to determine its true virtues,
don't bother with the sugar. If you want to add the sugar, consider using
0.5 liters or so of the wine to simmer (just heat to dissolve) the sugar in
to. You'll kill the yeast for sure but you have an ample amount in the
vessel you've not heated. Let it cool to 70F or so and pour it back in,
realizing you'll have a greater volume now. If you split with another
container, rack back and forth between the two containers with minimal
splashing to mix the sugar sufficiently.


Patrick

"pp" > wrote in message
ups.com...
>
> Pat Kennedy wrote:
>> I am concerned about the method of introducing this sugar as I do not
>> wish
>> to contaminate the wine. I also question the need for the extra sugar as
>> my starting sg. was 1.088. If I ferment down to .990 I think my alcohol
>> content will only be about 9 1/2 %. Is that correct? I am not concerned
>> as much about the alcohol content as I am that the alcohol level will
>> permit long term storage.
>>
>
> No, that's not correct. You're looking at about 12% alcohol for those
> numbers.
>
> Pp
>

I have made a peach wine from C.J.J. Berrys book that calls for adding brown
sugar over time. When I did it the way he suggested it came out very nice.
The next time I mad a batch I was lazy and did not see a need to add it in
small batches so I added it all at once. It fermented dry but was not
nearly as good.

Just my comments and observations. Sometimes old recipes based on years of
development cannot be improved on by our modern methods.

Ray

"Pat Kennedy" > wrote in message
. 196...
> I have a batch of beet wine going right now that is about 3 1/2 weeks old
> and has slowed down fermenting considerably.
>
> The recipe I an loosely following calls for the introduction of a
> substantial amount of light brown sugar (1 lb per gal wine) after the
> first
> racking. The recipe calls for the sugar to be slowly stirred in, but I
> find this troublesome and an invitation for a ruined batch.
>
> I am concerned about the method of introducing this sugar as I do not wish
> to contaminate the wine. I also question the need for the extra sugar as
> my starting sg. was 1.088. If I ferment down to .990 I think my alcohol
> content will only be about 9 1/2 %. Is that correct? I am not concerned
> as much about the alcohol content as I am that the alcohol level will
> permit long term storage.
>
>
> P.S.
>
> I did my first racking last night and the wine tasted coarse and somewhat
> yeasty but not bad and I am sure will smooth out with time.