Back sweetening

[foraged_plonker]

Hi all, just checked the gravity on my blackberry and elderberry wine. Its 986!!! and still creeping along!!!

I was hoping to stop it a bit sweeter than that. if i kill it off and and calculate the sugars required to raise the gravity to about 1.000, can i still use my 2.25 oz/gallon to raise 5 gravity points formula?

any advice appreciated.

 

[Moley]

Have you checked your hydrometer in water? I've never seen a wine go below 0.988

But yes, when you rack and stabilise, that sugar addition is about right.

 

[foraged_plonker]

Just to check, 20C water should sit IRO 1.000?

 

[graysalchemy]

Depends what temp your hydrometer is calibrated at. you need to check the the scale it should be printed on it the temp it is calibrated at. If your temp is not that then check the temp and use the forum calculator to adjust. I would say that possibly you temp is warmer than the calibration but I may have got that wrong :wha: :wha:

Moley is your man. :thumb:

 

[foraged_plonker]

Just checked and the hydrometer is set to 20C, in the room temp water (luckily 20C) from the kettle is sat perfectly at 1.000. Maybe the super low gravity has something to do with using frozen fruits?

When i tried to backsweeten ciders it was a disaster. My repeated attempts in the trial jar sent be close to mad and I gave up. Does anyone have a rough gravity for a sweet wine of this type?