new wine measured.

[andrew_ysk]

I have just purchased new wine (grape) from store today.
It taste so refreshing.. sweet sour and refreshing.
After measured, realized the amount of sugar in it is high...
The sourness is around 2.8 - 3.0. I believe with this low PH, when the sugar being consumed by the yeast, the wine will be tart and not tasty.
Anyway, i am testing it out. Purposely put the new wine in room temperature to try out.. see how is the dry wine taste and do a measurement tomorrow.
I am also thinking of using this fragrant yeast to inoculate my coming new grape juice. Any idea ? should be ok right ?


1. clear new wine:
SG = 1.060 (abt 165g sugar per liter liquid) Brix=16.2% PH=2.8
**color = clear
**taste = sweet sour , clear refreshing taste

2. pink new wine Die sonnenwinzer FEDERROTLING
SG = 1.066 (abt 180g sugar per liter liquid) Brix=18.5% PH=2.9
**this new wine is very fruity, fragrant like rose, color pink

3. red new wine Roter FEDERWEISSER
SG = 1.064 (abt 175g sugar per liter liquid) Brix=16.8% PH=3.0

 

[johncrobinson]

Hi Andrew
Your SG values seem a little on the low side,All of these will come in at under 10%abv.

Germany produces some exellent modest abv wines,But for the home maker a bit more alcohol will help the wines to keep longer and better.
If I were you I would look to adding a bit more sugar to get to around 12%abv.

 

[johncrobinson]

OH and watch those PH levels anything below about PH3 can taste very sour.
This can be corrected with Calcium Bicarbonate.

 

[Stevieboy]

Andrew - you need to get into taking the SG (Starting Gravity) of your wine before you start fermenting. You should be aiming for around 1.080 to 1.090 to get a wine of around 12%.

 

[johncrobinson]

I agree Steviboy,In fact i could not agree more
Trying to make a decent wine from such low,acidic juice is simply asking for it.!!