16 days in i would have expected it to be finished and definitely below .1000 i do not know what you mean by adding too much sugar is it still dropping?
Supermarket Juice Wine How To guide and Recipes.
- Thread starter Chippy_Tea
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What I meant by to much sugar is I forgot to add the the total sugar inc that was in the grape juice & apple juice.It is still bubbling though the air lock but slowly. Should i give it a stir or more yeast?. The last lot I made was Fine
I would take a reading every 2 or 3 days and once it stops dropping it is finished, unless you went way over the top with the sugar it should reach .995 or below with no more help.
Done a other reading today 2 of the demijohn gave a reading of 1012 the other demijohn gave a reading of 1020. They where all started at the same time on the 19th April all had the same reading 1090 When I took a test on all 3 they all tasted the same it still had bubbles rising and tasted sweet and fizzy
winniwingat
New Member
lidl are selling multivitamin 100% juice + rgj for 59p a ltr each. I have just put on the multi juice and wgj with total 1100 sugar. will let you know how it goes:thumb::whistle:
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Back again the 3 demijohns are as follows WOW Rose Wine demijohn 1 reading 1012 demijohn 2 1016 demijohn 3 1020 all these started on April the 19th @ a reading of 1090 I am still getting air bubbles though the air lock but very slowly. I also took a tasting as well its still quite sweet ( Which I do not want) and there are some little air bubbles coming up but the wine is getting quite clear. The temperature is between 20c to 22c I must admit I am at lost what to do or where I have gone wrong should I add more yeast give it a shake or what?Please help See Photo
I really don't understand either after 3 weeks they should be bone dry, are you sure your hydrometer is calibrated are you also sure the water bath didn't get too hot as there is no way under those conditions they should not have finished unless something has gone wrong.
On a separate note i never use heat even in the middle of winter and have never had a wine fail as we come into the warmer months try not using the bath for your next attempt.
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On a separate note i never use heat even in the middle of winter and have never had a wine fail as we come into the warmer months try not using the bath for your next attempt.
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Should I use some more yest as I have nothing else to lose
At this stage I guess it's your last chance, I would give them a good shake once you have added it.
Vinotinto
Landlord.
May as well. Nothing to lose.
As in the poem which I know off by heart as my regiment was in it "INTO THE VALLEY OF DEATH RODE THE 6 HUNDRED I know it has nothing to do with my WOW Rose wine by why not add a bit of drama into my make or break WOW wine added Yeast Now its a case off wait and see:lol: I can not understand what has happened this time the last lot was fine and it was in a water bath and had a heater
Vinotinto
Landlord.
I am with Chippy on this one. Never use heat and the room we use often drops to around 15c at night. How confident are you that the temp is right? Those stick on scales are known to be inaccurate. Do you also use a proper thermometer?
Not all the time no I use Aquarium Heater plus downstairs even now in the hall way it never gets above 16c and that is all day Surely I must have to use a heater sometimes as my brewing is mostly done downstairs especially if I am making 23 litres the demijohns at the moment wit no heating and looking at the stick on thermometers
are between 18/20c and the same on the stick on thermometers. I have taken some photos and stirred the demijohn and shaken them as well. Must admit not much happening should I add some sugar? or leave it for a few more days. to see if there is any improvement. The thing is I do not understand what has happened my last lot came out great I followed the instructions to the letter in the video even down to liquefy the sugar in a saucepan:-(
Please see photos 
Gorty
Well-Known Member
If I could humbly suggest use some 'Tronozymol' yeast nutrient, and if really necessary some 'Restart' yeast, they are like the 'Semtex' and 'C4' of the wine making world. If they don't work then you really are fu.... er ,,, stuffed.
Vinotinto
Landlord.
Just put the Nutrient in how to leave to see if that has done any good before I try the Mother of all bombs :electric::whistle:
Gorty
Well-Known Member
Having read back though your post I gather you have used around 1450g of sugar per gallon, this could give you an ABV of 16.5 -17.5%, this is pushing the limits of many yeasts so a sachet of 'Restart', which has a much higher alcohol tolerance, could be your answer, you can make a starter up of the 'Restart' with a couple of tablespoonfuls of sugar and a quarter pint of water, after a couple of days this will give you more than enough yeast for all three gallons. You might want to rack off some wine from each dj sometimes this stuff can be a bit aggressive ... and stand them on a tray in case of spillage. Just a thought, was there any preservative in the juice? Let us know how it goes please.
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