brill
Member
I have 8 gallons of maple wine (mead made with maple syrup instead of honey) that I pitched months ago and have had in the basement and just reracked today. three gallons of it had a bunch of blueberries added to it, and five gallons was pretty much plain. I used yeast nutrient in both: "Crosby and Baker Fermax Yeast Nutrient." I put 6 tsp in the plain maple wine and 4 tsp in the blueberry maple wine.
Here's the issue: the blueberry maple wine tastes good, seems to be fermenting well, but the plain is still much too sweet. THis is odd since the blueberry wine actually had more sugar than the plain. What I'm guessing is that the blueberries helped the yeast to grow, thus causing a more efficient fermentation. Does this mean I should add more nutrient to the plain right nowbefore I put it back in the basement? Will that help give zeal to the secondary fermentation?
For yeast I used redstar champagne yeast (17 percent max) and aimed for an alcohol content several notches lower than that. (I forget now exactly, but when I figured it out, it was somewhere around 14% I i think. I still have my exact recipe, but never actually bothered to write down my goal alcohol content... that was dumb)
Thanks so much,
- Brill
Here's the issue: the blueberry maple wine tastes good, seems to be fermenting well, but the plain is still much too sweet. THis is odd since the blueberry wine actually had more sugar than the plain. What I'm guessing is that the blueberries helped the yeast to grow, thus causing a more efficient fermentation. Does this mean I should add more nutrient to the plain right nowbefore I put it back in the basement? Will that help give zeal to the secondary fermentation?
For yeast I used redstar champagne yeast (17 percent max) and aimed for an alcohol content several notches lower than that. (I forget now exactly, but when I figured it out, it was somewhere around 14% I i think. I still have my exact recipe, but never actually bothered to write down my goal alcohol content... that was dumb)
Thanks so much,
- Brill