Dry Wow

[DraughtingMatt]

Morning all!

I'm very green when it comes to brewing and wondered if it's possible to make a dry Wow?
I've seen kicking about forums you can sub Orange out for Apple & that makes it dry, but I'm not confident just charging head on and going for it.
If anyone has a recipe that would be great!

Cheers!!

 

[bobsbeer]

WOW is a dry wine if you let it ferment out. If you let the yeast do their thing it will ferment out to nearly .990 which is dry. You could also omit the glycerine which adds a little sweetness but not much. Glycerine also tames the tannins a little in the early stgaes if drunk young.

 

[DraughtingMatt]

How long should I leave it to additionally ferment? I assume that's in the Primary? Sorry I'm very new to this!

 

[bobsbeer]

Assuming you have it around 20c it usually ferments out in about 10 days or so. I usually leave mine for 2 weeks then check the SG. If it's around .990 and no more activity in the airlock then you can stabilise and add finings. You can usually tell how it's doing by looking at the surface of the wine. If there are bubbles coming up then it's still fermenting. But don't rush it.

 

[Gayle]

Have you seen this tutorial?

viewtopic.php?f=48&t=10179

I've found that WOW nearly always ferments out to dry anyway, as long as you don't add more sugar than the yeast can cope with. I usually add a full 1kg bag of sugar to a WOW and that ends up dry too.

 

[DraughtingMatt]

No I hadn't. Thanks a bunch Gayle that's great! I might be getting a bit ahead of myself but if I used Champagne yeast & put it through a priming solution, would it make a sparkling wine?