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abejita
11-21-2005, 12:32 PM
I have a pomegranate mead and a pomegranate wine, both the same age (started within a week of each other). When I started the wine, I didn't understand much about how yeast works, so I used a recipe with enough sugar for a really aggressive yeast, but entirely too much for Côtes des Blancs. As a result, it's now stuck around 1.05. It's still got an occasional bubble in the airlock, but the SG hasn't dropped (at least not more than .001) since I read it 11 days ago. On the other hand, I have a pomegranate mead that finished very dry. I racked it once, and there's no activity in the airlock.

So what I'm wondering is if it would be a good idea to blend the wine with the mead in the hopes of balancing the sweetness. Or should I repitch another yeast in the wine and let it chew through what's left?

Pewter_of_Deodar
11-21-2005, 12:39 PM
Do a taste test...

Try each one separately. SG is not always an indicator of too much sweetness from a taste standpoint. I have a Christmas Cyser that is up around 1.04 that is nice because it has enough acid and spices to offset the sweetness. The end result is fairly balanced.

Then take your two samples and blend them and taste it. Any good? If you like the end result, go for it.

Or as Oskaar would say... Take a chance, Custer did...

Good luck.
Pewter

abejita
11-21-2005, 12:49 PM
The wine is definitely too sweet. I had some faint hope that the tartness would carry it, but it's just too much sugar. I'll blend a sample and see how it goes.