Final Gravity- is 1.002 close enough for my home made Ginger Wine

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KenJ

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I have been fermenting a small batch of home made ginger wine, about 4 litres. The last 2 Sundays the gravity is showing up at 1.002. It smells good and is not bubbling at all.

Is this close enough to the recipe instructions that ask for 1.000? I'm looking for a medium sweetness if possible but will take a sweet wine if I must
TIA
 
So many implied questions.
4l.isnt very much so...

If you intend to drink it all fairly quickly over Christmas and keep it in a cold location, then sure it's ready.

If it's a long term keeper, then there could still be some sugar left to ferment. What about putting it in swing top bottles so you can lift the lid slightly every few weeks to check for carbonation.
I would say use plastic pop bottles, as you can feel the pressure build up by how firm the bottle gets. But I wouldnt use them for anything longer than 6 months.

You might not want fizzy wine either
 
Most wines, including ginger, are fermenting simple sugars only. So would normally ferment down to SG 0.990 or below, unless yeast stopped by high alcohol or stabiliser addition. Without either, later re-fermentation is quite likely.

SG 1.005 to 1.017 is generally considered the medium sweet range. But personally, anything over 0.997, is now too sweet for my taste.
My preferred sweetness, has certainly dropped over the years.
 
KenJ said:
I have been fermenting a small batch of home made ginger wine, about 4 litres. The last 2 Sundays the gravity is showing up at 1.002. It smells good and is not bubbling at all.

Is this close enough to the recipe instructions that ask for 1.000? I'm looking for a medium sweetness if possible but will take a sweet wine if I must
TIA
Click to expand...
I was thinking of making a ginger wine. Could you direct me to instructions and any tips you have?

Many thanks
 
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jof said:
So many implied questions.
4l.isnt very much so...

If you intend to drink it all fairly quickly over Christmas and keep it in a cold location, then sure it's ready.

If it's a long term keeper, then there could still be some sugar left to ferment. What about putting it in swing top bottles so you can lift the lid slightly every few weeks to check for carbonation.
I would say use plastic pop bottles, as you can feel the pressure build up by how firm the bottle gets. But I wouldnt use them for anything longer than 6 months.

You might not want fizzy wine either
Click to expand...
Thanks for the hints and tips. I'll follow your bottling instructions and drink it this winter. I'll also make another batch, hopefully with more success. It worked fine last year.
 

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