Wine Fizzed and Spilled ....

[Danyolb]

Hey.
My Peach and Banana Wine has been in the DJ for 5 days and the recipe stated to add the remaining sugar...

I did... to fast... and it bloody fizzed and spilled everywhere!!!!!!!
I have topped the remainder up with water... Will it still work or will the finishing Alcohol % have reduced?

I added around 600ml of fresh water to top up..
Do I need more sugar now too?

 

[BarnsleyBrewer]

I personally wouldn't add any more sugar, I'd let it ferment out and learn from your mistakes for the next time.....
Brewing is a constant learning curve. :geek: :geek:

If Moley comes along he'll know more..
BB

 

[bobsbeer]

You should be ok. You may have lost a little bit of alcohol, but not enough to notice. I would have topped up with grape juice, as water thins the taste. Did you manage to get the sugar in? How much did you put in to start with? You could top up with grape juice when/if you rack into a secondary.

 

[AmericanOnTheIsland]

If your worried about the abv% just keep adding sugar in small amounts until fermentation stops (when i gets to strong and all your yeasties get too drunk and stop working for you) just dont add to much sugar at once cause you dont want too much left over in the end or your wine will be overly sweet

 

[Moley]

Learn from your mistakes, or as Wurzel uses for a signature line, "experience is something you acquire just after you needed it".

Your mistake in this instance was in adding the sugar dry and 'nucleation' releasing dissolved CO2, like the videos you see of people dropping mints into cola.

Next time, boil your sugar to a syrup first. It doesn't need much water, half a litre for 1kg of sugar, bring it to the boil, simmer for a couple of minutes and then allow to cool or stand the saucepan in a basin of cold water.