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Low initial SG with white kit: 1.050, not 1.060-1.070

Hi all,

Started a Selection white wine kit this morning -- trying an experiment where I put two pints of blueberries in a jelly bag, crush'em, and add it to the primary to see if a hint of flavour makes it into the final product.

While opening the foil bag, I had a slip of the wrist and spilled about 1/2 a cup of concentrate. I proceeded as usual anyway, but noticed that at 28 degrees C (after I added the water up to the line of my 23L primary), the SG was only 1.050, not the usual 1.060 to 1.070 or higher.

I doubt losing a relatively small amount of the concentrate would account for that, but I am famous for being totally wrong. I don't think the blueberries would subtract from the overall SG, since the presence of the juice and the bag should increase the overall density of the must (space being taken up by fruit = less water).

Should I add some sugar when I get home tonight to bring this up to 1.060, or just let it ferment as is?

- Matt

Reply to
Matt Shepherd
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This may sound controversial but don't bother adding the sugar at this stage wait, add if needed later on.

1/2 | a cup of concentrate. I proceeded as usual anyway, but noticed that at 28 | degrees C (after I added the water up to the line of my 23L primary), the SG | was only 1.050, not the usual 1.060 to 1.070 or higher. | | I doubt losing a relatively small amount of the concentrate would account | for that, but I am famous for being totally wrong. I don't think the | blueberries would subtract from the overall SG, since the presence of the | juice and the bag should increase the overall density of the must (space | being taken up by fruit = less water). | | Should I add some sugar when I get home tonight to bring this up to 1.060, | or just let it ferment as is? | | - Matt | | |
Reply to
Stephen SG

I generally like to start at minimum of 1.080. I get the odd kit that doesn't seem to have the sugar in it and will add sugar to get it up there or as I did in my last batch I monitored the sg as I added water. When the sg dropped to 1.080 I stopped adding the water. It means a little less wine in the end and after this batch is done will see if it makes any difference.

Personally in this case I would add the sugar and bring the sg up.

Rick

Reply to
Rick Gibson

Every time I do a kit and the SG is low, I have found that I have not stirred the water/juice well enough.

Reply to
Brewser83

That's it on the nose, in the end. I got home that night and was surprised to find the SG had actually leapt upwards during the day, and rose to 1.080 by the end of the evening before it started to fall the next morning as the yeast got to work.

Very relieved. I was looking forward (and still am) to seeing how this experiment turns out.

- Matt

Reply to
Matt Shepherd

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