Never make wine when you are tired and not thinking well. I have a problem. I decided to make a Niagara, sweet and strong, today. I looked in my book of recipes from previous projects, tweaked things a bit and then got the shock of my life!!! I was boosting the ingredients used in a previous 6 gallon batch recipe and I am only making a 5 gallon batch, so I now have a PA of 21%!!!!!!!!! I did not notice the problem until after I added the yeast and put the hydrometer in. I used a D47 yeast, but as soon as I realized what had happened, I added in an EC1118 as it is supposed to be much higher in alcohol production. Does ANYBODY have ANY ideas??????? I've racked it to a carboy and put an airlock on it. This is sooo incredibly FUBAR that I think I should probably split the batch into two carboys and top each off to have a 10.5% PA..... I hate it when concrete proof of my stupidity is sitting on the shelf for a year.... Bob
- posted
19 years ago