I have made a batch of the tinned strawb wine. Started at SG 1.09 as per instructions. Finished now at 0.990. How do I calculate the alcohol content please? Have tried looking at the calculator but can't work out the SG difference (sorry having a really bad brain day and just can't see it - usually good at maths). Off to stabilize it and wait for it to clear. Lovely rich rose colour and smells lovely, does't taste half bad either! Now I need to know how much I am allowed to drink at a time (could try the drink till you fall down method but it can be sore next day!)
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Hi Shirl, at my reckoning your alcohol shold be about 13%, but hey the drink and fall down method is more accurateDiscount Home Brew Supplies
Chairman of 5 Towns Wine & Beer Makers Circle!
Convenor of Judges YFAWB Show Committee
National Wine Judge
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Originally posted by shirlthegirl43 View PostI have made a batch of the tinned strawb wine. Started at SG 1.09 as per instructions. Finished now at 0.990. How do I calculate the alcohol content please? Have tried looking at the calculator but can't work out the SG difference (sorry having a really bad brain day and just can't see it - usually good at maths). Off to stabilize it and wait for it to clear. Lovely rich rose colour and smells lovely, does't taste half bad either! Now I need to know how much I am allowed to drink at a time (could try the drink till you fall down method but it can be sore next day!)
Ah Ha - sounds like you have been testing already. Initial SG reading 1.090 -= 12 % potential according to table when fermented to "0" and at a temperature of 15.5 degrees C (60 F). Cheers DAW
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Anybody got a 1 gallon recipie for tinned pears? If not I will modify (guess) from another recipie.
Cheers
RichardNational Wine Judge NGWBJ
Secretary of 5 Towns Wine and Beer Society
My friends would think I was a nut, turning water into wine....... Lyrics from Solsbury hill by Peter Gabriel
Member of THE newest wine circle in Yorkshire!!
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Yup!
I intend (eventually) to place all of my canned fruit recipes on here, but in the meantime give me a shout if you want another, and I'll do em one at a time. Mine come from a great little book, Winemaking with canned and dried fruit (CJJ Berry) out of print now, but keep an aye out for it on eBay or amazon 2nd hand.
Canned Pear recipe
Two 15 oz Tins pears
2 1/4lb sugar
2 tsp Citric acid
1/2 tsp tannin
1 Nutrient tablet and wine yeast
Water to 1 gallon
Crush the fruit or put in a liquidiser to make it into a puree before putting it into your polythene bucket and pouring the hot syrup over it, continue with method B (listed at the start of this thread)
hope this helps
regards
BobLast edited by lockwood1956; 08-07-2007, 10:52 AM.N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
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Crikey, that was quick. Thanks Bob.
Dumb question time. When transfering to the secondary, is this done through a straining bag?
Cheers
Richard
Edit - 10 posts, I know what an airlock is, woooohoooo!!!Last edited by Richard S; 08-07-2007, 10:46 AM.National Wine Judge NGWBJ
Secretary of 5 Towns Wine and Beer Society
My friends would think I was a nut, turning water into wine....... Lyrics from Solsbury hill by Peter Gabriel
Member of THE newest wine circle in Yorkshire!!
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lol
care to tell me what one is then?
yes strain it at that point, sorry, forgot to add that to the original post (added now)
Can't remember if I asked you or not Richard, do you want some bottles?N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
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Ok for bottles at the mo Bob, I keep emptying em Thanks anyway.National Wine Judge NGWBJ
Secretary of 5 Towns Wine and Beer Society
My friends would think I was a nut, turning water into wine....... Lyrics from Solsbury hill by Peter Gabriel
Member of THE newest wine circle in Yorkshire!!
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OK, here we go again! Bob, do you have a recipie for tinned Blackberries? I have 3X300g tins of blackberries in syrup. Strawberry has turned out nice but I let it ferment down to .992 so it is quite dry. Have just added stabaliser to a peach batch at 1.004.
Regards
RichardNational Wine Judge NGWBJ
Secretary of 5 Towns Wine and Beer Society
My friends would think I was a nut, turning water into wine....... Lyrics from Solsbury hill by Peter Gabriel
Member of THE newest wine circle in Yorkshire!!
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Gonna give the tinned blackberries a go. I have 4 cartons of red grape juice, thinking of using this instead of water. Will it work?
RichardNational Wine Judge NGWBJ
Secretary of 5 Towns Wine and Beer Society
My friends would think I was a nut, turning water into wine....... Lyrics from Solsbury hill by Peter Gabriel
Member of THE newest wine circle in Yorkshire!!
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Originally posted by Richard_S View PostGonna give the tinned blackberries a go. I have 4 cartons of red grape juice, thinking of using this instead of water. Will it work?
RichardDiscount Home Brew Supplies
Chairman of 5 Towns Wine & Beer Makers Circle!
Convenor of Judges YFAWB Show Committee
National Wine Judge
N.G.W.B.J Member
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It's raining again and i'm bored so went for a rummage through my stuff to brew cupboard. Besides the Beaverdale and California Connoisseur kits I have the following:
1xCWE Blackberry kit
1xCWE Blackcherry kit
1xEssential red kit
1xEssential white kit
1xYoungs Blackberry kit (flavour is in a sachet)
2xtins strawbs
2xtins pears
2xtins peaches
4xcartons apple juice
Can anyone supply the inspiration that I am lacking for possible combo/combo's of the above.Last edited by Richard S; 14-08-2007, 03:00 PM.National Wine Judge NGWBJ
Secretary of 5 Towns Wine and Beer Society
My friends would think I was a nut, turning water into wine....... Lyrics from Solsbury hill by Peter Gabriel
Member of THE newest wine circle in Yorkshire!!
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