Hi all

[wombatski]

Hi all. I have just joined the group. I'm 62 and semi-retired. I used to make wines, beers etc years ago but long since gave up. This year the wife had a surplus of parsnips at her allotment so I thought; why not? I found a recipe on the interweb and started on Sunday. So far it is ticking along nicely. I am now about to start a supermarket fruit juice wine with ASDA rgj, aj and Tropical tropical fruit juice. I'm not sure how much sugar to add as total in juices is 350 and I would like a dry wine. I'm going for 800 and will cross fingers.

 

[Chippy_Tea]

Welcome to the forum.

You need to make the total sugar content 1100g for 13% ABV let it ferment to .990 for a dry wine.

Have a look at post #1 in this thread if you haven't already read it.

https://www.thehomebrewforum.co.uk/...ne-how-to-guide-and-recipes.49462/post-456519

 

[The Baron]

Welcome to the forum

 

[wombatski]

Welcome to the forum.

You need to make the total sugar content 1100g for 13% ABV let it ferment to .990 for a dry wine.

Have a look at post #1 in this thread if you haven't already read it.

https://www.thehomebrewforum.co.uk/...ne-how-to-guide-and-recipes.49462/post-456519

Well my 800 sugar got me to 1150 which is pretty dam close. Let's see how it works out. Thanks for the tip :)

 

[Chippy_Tea]

You are welcome, let us know how it turns out.

 

[wombatski]

I made a supermarket fruit juice wine and it has a mass of sediment. I did use some pineapple juice in the mix. Could this be the reason?

 

[Chippy_Tea]

I made a supermarket fruit juice wine and it has a mass of sediment. I did use some pineapple juice in the mix. Could this be the reason?

Probably, when you rack you can use juice to top up so its not too thin but keep an eye on the bottles to make sure fermentation doesn't start again if it does just crack the bottles daily to let the CO2 out.

 

[user 41945]

I made a supermarket fruit juice wine and it has a mass of sediment. I did use some pineapple juice in the mix. Could this be the reason?

Looks like a very happy ferment. I think that sediment might well settle a bit more. If it's in a demi-john I'd just rack it off and top up with juice. It will ferment a bit more, and throw another (smaller) sediment.

You may find that one of your juices had a lot of fruit bits, that would contribute to the sediment,

 

[wombatski]

Looks like a very happy ferment. I think that sediment might well settle a bit more. If it's in a demi-john I'd just rack it off and top up with juice. It will ferment a bit more, and throw another (smaller) sediment.

You may find that one of your juices had a lot of fruit bits, that would contribute to the sediment,

Thanks for the advice