Ciderlover
New Member
- Joined
- Jun 8, 2016
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Hi All,
I've just tried my first attempt at peapod wine and the initial SG was far higher than I was expecting. I followed the recipe from C.J.J. Berry's book but I'm not convinced.
2.25KG peapods
1.5Kg sugar
Cirtic acid
Grape Tannin
Yeast & yeast nutrient.
Topped up with water to 4.5 litres
The result was a SG of over 1130. The liquid seems to be far more sugary than should be required and I am wondering if my wine will be salvageable?
It's been fermenting for a few days now and I am hoping to check the SG after fermentation and dilute as necessary.
If anyone has any advice or pointers I am open to ideas. Please, how can I save my wine?
Many thanks in advance
I've just tried my first attempt at peapod wine and the initial SG was far higher than I was expecting. I followed the recipe from C.J.J. Berry's book but I'm not convinced.
2.25KG peapods
1.5Kg sugar
Cirtic acid
Grape Tannin
Yeast & yeast nutrient.
Topped up with water to 4.5 litres
The result was a SG of over 1130. The liquid seems to be far more sugary than should be required and I am wondering if my wine will be salvageable?
It's been fermenting for a few days now and I am hoping to check the SG after fermentation and dilute as necessary.
If anyone has any advice or pointers I am open to ideas. Please, how can I save my wine?
Many thanks in advance