On June 16th I posted the message below expressing my doubts about Vin Bon Juice and the fact it had been prefermented. I let it ferment as best I could and 3 months later bottled it to find out that it is terrible-undrinkable, sweet, and there appears to be no alcohol content at all. The must was supposely inocculated with yeast, and it came right out of the pail at
1.01--and only went down to 1.005. Obviously something is very wrong and I have only a few choices Throw it all out ,keep it as marinade (and I can't be bothered doing that for 24 bottles) or try and salvage it.Would it be worth throwing it all back into a primary, adding some sugar and refermenting by adding yeast? If I could salvage anything out of it, I wouldn't mind keeping it as back up low quality wine...If anyone thinks this might work, let me know, and roughly how much sugar one should ad (19 litres of juice)
Thanks
_________________________________________ Has anyone here made wine with Vin Bon juices?
In the past I have always used kits, but moving to Ontario decided to try one of these which are available locally (lots of Italians where I live). I assumed when I bought it that it was straight juice, but turns out it already has yeast and yeast nutrient already added to the juice--it's almost as if it is 90% primary fermented when you buy it, which seems strange to me. The SG is already 1.01 right out of the pail.I rechecked the store and they confirmed add no yeast...just continue the fermentation. The pail ingredients clearly state must, yeast, yeast nutrient, S02.
Anyone else try this sort of juice? For now I will still let it primary ferment a week and then put it in a Carboy and see what happens.
Any hints or tips appreciated.