Pineapple wine making tip you won't find on YouTubez: do not adjust sugar content when you're first mixing the brew if you're adding pectic enzyme to make your final product clear. Mix it all up and give the enzyme 24 hours to break down pectin into simple sugars before you'll start messing with it instead.The batch I'm making already tastes like at least semi-stromg liquor and it's not even done fermenting.Also,at this point I have no way of measuring the alcohol content.Learn from my mistakes
@dictatordave either that or real strong and real sweet wine, yeah. Might end up either way depending on how it will taste when it gets to 20-ish percent ABV when the jest I'm using should die
@Sophistifunk
@dictatordave @Sophistifunk hydrometers, yeah. I have a bunch.
The bong one is for densities higher than water, so basically for sugar in water content which allows you to work out what the solution will produce, and the smaller ones are for water-alcohol solution and that's what you'd use when you're making a distillate
@dictatordave @Sophistifunk the way I see it, it's kinda mad to get into brewing/winemaking without a set of hydrometers. After all, if you don't know how much sugar there is in your brew, you're driving blind, pretty much. And especially that you can get a half decent set for like 30 bucks :)