After sorting through the seed swap parcel that I received through the post yesterday, picking out a few goodies & adding in some of my pea varieties, parsnip seed (I germinated a few on some kitchen roll to check that my saved seed is viable) & flower seeds & packing it up ready to go to the next person on the list, I got the next batch of redcurrant wine underway using the defrosted redcurrants.
I've added slightly more sugar to this one batch - aiming for a starting SG of 1100 - which I hope won't be too high (if it's too high i.e. too sugary, the yeast can have trouble getting going) but the apple wine is still going like a good 'un and that had a higher SG, so I should be ok.
The upshot will either be a sweeter wine, or a stronger wine - I've noticed that most of my wines ferment out to a final SG of about 990, stopping working once all the sugar has been used up, I supose, so depending on the start SG, the alcohol content is about 12 - 13%, and the wine a medium-dry.
Now I'm experimenting a little more, it's made me wonder whether if I aim for this higher SG to start with, will the wine still come out at an SG of 990 (same level of medium-dryness), but have a higher alcohol content, or will the wine stop fermenting before the SG drops below 1.000, giving a similar alcohol content as I'm getting at the moment, but be a bit sweeter?
Quite a fun experiment, this one!