I have just started on my second ever red wine and think I have made a big mistake in my excitement to get things started.
yesterday I boiled 3k elderberries that I had from the freezer after defrosting. I put this in a fermenting bin with 1 crushed campden tablet, 500g chopped rasins and 8 litres water, 1 teaspoon pectic enzyme SG was 1000 and I left it to rest for 24hrs.
Tonight I dissolved 2400g sugar in some of the must and added this to the fermentation bin with 2 teaspoons yeast compound and 2 teaspons yeast nutrient, 1 can of red wine enhancer. when I checked the SG it was 1100 - have i completely ruined this or will it be ok - I realised I should have used the hydrometer table to work out how much sugar to use but in my haste I forgot this vital step any advice gratefully recieved
sue
yesterday I boiled 3k elderberries that I had from the freezer after defrosting. I put this in a fermenting bin with 1 crushed campden tablet, 500g chopped rasins and 8 litres water, 1 teaspoon pectic enzyme SG was 1000 and I left it to rest for 24hrs.
Tonight I dissolved 2400g sugar in some of the must and added this to the fermentation bin with 2 teaspoons yeast compound and 2 teaspons yeast nutrient, 1 can of red wine enhancer. when I checked the SG it was 1100 - have i completely ruined this or will it be ok - I realised I should have used the hydrometer table to work out how much sugar to use but in my haste I forgot this vital step any advice gratefully recieved
sue
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