Vlad Pomogaev

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Fermentation Log #5: NoName Wine

Started (Oct 12th 2024) by mixing the following:

• 1.13L of NoName Grape Punch
• 2.28L of water
• 0.59L of 3:1 sugar to water by wt. mix
• 1 tsp of yeast nutrient
• 1g of Lavlin EC-1118 yeast

Measured sg of water and juice was 1.060. Expected 1.057. Adjusting sg of grape concentrate to 1.180 from 1.172 to compensate.

Measured sg of water, juice, and sugar mix to be 1.110. Expected 1.106. Adjusting sg of sugar:water mix from 1.372 to 1.400 to compensate.

Rehydrated yeast and slowly added must along a period of 1hr to acclimatize.

Expecting to ferment dry to 1.000 and make 14.4% alcohol. Expecting to backsweeten with 270mL of 3:1 xylitol:water mix to bring sugar up to 62g/L like Jam Jar. Final gravity expected to be 1.024.

Expecting the following specifications:

• Total Acid: 4.8g/L
• Citric Acid: 0.2g/L
• Tartaric Acid: 3.6g/L
• Malic Acid: 1.0g/L
• Lactic Acid: 0.0g/L
• Alcohol: 14.4% before sweetening, 13.5% after.
• Residual Sugar: 62g/L
• Final Volume: <4.27L
• $/L: 8.26

Fermenting in mesh-covered 5gal bucket until Oct 17th.

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