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Fig wine alcohol level
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Posted by svanessa (My Page) on Wed, Oct 10, 07 at 22:34
| I just got back from Tuscany and was hoping my fig wine would have a higher alcohol level than when I left. It's still at 5%. Also there seems to be no more fermentation as there's no more bubbling. The wine has cleared well with a good quarter-inch of sediment at the bottom of the carboy.
Question, will the alcohol level increase with time? Should I add more sugar? I plan to rack again in 2 weeks.
Thanks,
Sue
PS: The Sangiovese grapes in Tuscany were wonderful! I didn't know that grape was used to make chianti. I took every opportunity to sample their wines. :-) |
Follow-Up Postings:
RE: Fig wine alcohol level
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| Unless there's a fermentation, the alcohol level won't increase over time. Before adding anything, I'd say to take a specific gravity reading to see where you are in terms of current sweetness. If you're reading that 5% off the potential alcohol scale, that equates to an SG of around 1.038 which is very sweet. If so, you might have a stuck fermentation and will need to add another yeast starter rather than more sugar. BTW, what was your starting SG or potential alcohol reading and what were the measurements when you racked / topped up the first time? |
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