sancupanza
Member
Hi guys,
Just in process of fermenting my fruit wine:
12 l pinapple
12 l orange
3 l apple
1 l very very dark tea
1 kg white sugar
0,5 kg cane sugar
0,8 kg flower honey
0,65 kg apple concentrate
Wine yeast with 17% tolerance
No pectolase or anything else
All %100 packaged juices, fermentation started like a bomb, SG 1020 now, didn’t measure OG but guess it was 1120 something, still fermenting pretty well, tastes great! Fermenting since 4 days only..
Question is: I want to bottle condition this wine for bubbles.. What should the SG be for bottling?
Will use plastic bottles with plastic caps..
Is 1020 ok for bottling or shall I wait 1010, 1000, or 990?
Please advice..
Thanks!
PS. It tastes great now though a bit sweet.
Just in process of fermenting my fruit wine:
12 l pinapple
12 l orange
3 l apple
1 l very very dark tea
1 kg white sugar
0,5 kg cane sugar
0,8 kg flower honey
0,65 kg apple concentrate
Wine yeast with 17% tolerance
No pectolase or anything else
All %100 packaged juices, fermentation started like a bomb, SG 1020 now, didn’t measure OG but guess it was 1120 something, still fermenting pretty well, tastes great! Fermenting since 4 days only..
Question is: I want to bottle condition this wine for bubbles.. What should the SG be for bottling?
Will use plastic bottles with plastic caps..
Is 1020 ok for bottling or shall I wait 1010, 1000, or 990?
Please advice..
Thanks!
PS. It tastes great now though a bit sweet.
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