 | Dr. John Brewer is a winemaker and owner of Wyldewood Cellars Winery, the largest and most awarded winery in Kansas. Dr. Brewer founded Wyldewood Cellars in 1995. He is a Ph.D. in Physics and applies high-tech principles to wine making, which has helped Wyldewood Cellars win over 120 International awards. Dr. Brewer judges at several International Wine Competitions each year. Dr. Brewer is very active re-establishing a premium wine industry in Kansas. You may contact Dr. Brewer at Wyldewood Cellars Winery, P.O. Box 205, Mulvane, KS 67110, by phone at (316) 554-WINE (9463), or by e-mail at elderwines@aol.com |
Wine & Spirits
2002-12-01 09:46:00
My cabernet is too sweet
QUESTION: I am an amateur winemaker. I am trying to make a cabernet but it ends up too sweet. I am using a Montrachet yeast. Any suggestions?
ANSWER: In the fermentation process, the yeast eats the sugar and converts it to ethyl alcohol and carbon dioxide. The alcohol is toxic to the yeast, thereby; limiting the amount of alcohol that can be produced by a particular yeast. Montrachet yeast is capable of producing at least 15% alcohol. This corresponds to a starting specific gravity of 1.113 or 27 Brix. If your starting specific gravity was higher than this, the yeast will stop working and leave you with residual sugar. If your specific gravity was less than above, you may not have put in enough yeast nutrient. First, try adding 2 tablespoons of yeast nutrient and stir. If the fermentation does not start in 1 - 2 days, add 2 more packets of yeast that you hydrate with a little added yeast nutrient. If your starting specific gravity was over 1.113, then add 2 packets (for 5 gallons of must) of a champagne yeast. It has a higher alcohol tolerance. Good luck.
