I've been backing down on the sugar trying to get a alcohol around 10-11%. I make mostly fruit wines and generaly start the crushed berries and sugar juiced around 1.070-1.075SG. I don't like the finished wine real sugar sweet, usually around 1.025- 1.030 which is sweet to some but I don't like the alcohol after taste.. Most my wines finish around 11-12% Vino after initial ferment. But Potential Alcohol with the hydrometer says it should be around 10 %. Example: I started Strawberry at 1.070SG with Hydrometer and ended up with 12% Vino. It's got a good strawberry taste , but I got the alcohol aftertaste in the end which i'm trying to get away from. I always get a alcohol aftertaste from the Peach and Strawberry wines, Why??
- posted
15 years ago