Sugars all messed up.
Well, I measured the sugars (using Clinitest tablets) on the rose again. Very confusing.
- First I measured the (still) fast bubbling carboy: 0.6%
- Then I measured the slower bubbling carboy: 1%.
- I stirred both pretty hard, bringing up all the lees.
- Then I remeasured:
- Fast carboy: 0.4 %
- Slow carboy: 0.6%
- Then Shahrokh, who was assisting, read the instructions. If the color passes through orange to brown, need to dilute. That is sort of what the slow carboy did.
- So first I tested just water. It came up 0%.
- Then I diluted the slow carboy by 1/5 (0.1 mL wine, 0.4 mL water): this measured 1%, and did not pass through orange. So my real sugars are at 5%! Ouch! I have really screwed up on this one.
I will let it sit another couple of days to see if it bubbles any harder, because of my stirring. If not, I will need to add some new yeast and really try to get it to finish. The fast carboy is bubbling along; I just need to let it finish.
Also, I need to try my hydrometer. I should easily be able to measure 5% with the hydrometer, right in the carboys.
The good news is that the aromas coming off the rose are wonderfully fruity and full of citrus.