spangles
New Member
Hi everyone, newbie here after a bit of advise.
I bottled 6 bottles of red grape WOW (recipe below) and left in the garage to mature a few weeks ago. I have noticed that there is a crystalline sediment (like snow flakes) on the bottom which I assume is sugar, though when bottled the reading was 990 :hmm: . I think I over did the sugar at the start, providing 16% abv. Initial taste was tangy and seemed quite potent. My question is, is my assumption correct that it's sugar even though all sugar should of turned to alcohol? If so, why would it crystallise? Is it a temperature thing? as it's a bit nippy at the moment. Should I store in a warmer place?
3 ltr crushed red grape juice not from concentrate
0.5 ltr white grape and peach juice from concentrate
1/2 tsp pectalase
1 large mug of tea
juice of 1 lemon
1 tsp young's super wine yeast compound
1 tsp youngs yeast nutrient
900g caster sugar
Water top up to 5 ltr
Cheers in advance :
Spangles
I bottled 6 bottles of red grape WOW (recipe below) and left in the garage to mature a few weeks ago. I have noticed that there is a crystalline sediment (like snow flakes) on the bottom which I assume is sugar, though when bottled the reading was 990 :hmm: . I think I over did the sugar at the start, providing 16% abv. Initial taste was tangy and seemed quite potent. My question is, is my assumption correct that it's sugar even though all sugar should of turned to alcohol? If so, why would it crystallise? Is it a temperature thing? as it's a bit nippy at the moment. Should I store in a warmer place?
3 ltr crushed red grape juice not from concentrate
0.5 ltr white grape and peach juice from concentrate
1/2 tsp pectalase
1 large mug of tea
juice of 1 lemon
1 tsp young's super wine yeast compound
1 tsp youngs yeast nutrient
900g caster sugar
Water top up to 5 ltr
Cheers in advance :
Spangles