Made 2 batches of this lychee wine today but I also made a silly newbie mistake. I have to ferment in djs so I put the lychees in a food processor. The resulting soup was rather thick and gave a false hydrometer reading that I didn't spot until after I had added the sugar and pitched in the yeast.
Once checked with a refractometer the true sg is only 1.070. I am planning on fermenting down to about 1.010 and then racking, topping up and continuing fermenting to dry. Due to the amount of pulp I'm going to have to add a lot of water which will make a very weak wine. How can I work out how much sugar to add to create a syrup that will correct the problem when I top up?
Rob
Once checked with a refractometer the true sg is only 1.070. I am planning on fermenting down to about 1.010 and then racking, topping up and continuing fermenting to dry. Due to the amount of pulp I'm going to have to add a lot of water which will make a very weak wine. How can I work out how much sugar to add to create a syrup that will correct the problem when I top up?
Rob
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