EMERGENCY! red wine cockup

[Big-e]

Good morning all,
This is my first post and I am very new to all this, I started off 3 weeks ago with a 30 botle starter kit which is now in its final stages but have got a bit carried away and a bit of time and a lot of money later have 5lt of apple wine, 5lt TC, 5gal of ale on the go all without even tasting a drop . I have just ordered a Mini keg kit for the ale, are these any good? I dont really want it to end up too fizzy.
Anyway, back to the subject. Last night I started off a red wine using 3lt of red grape juice, 1tsp pectolase, 1/2 tsp of nutrient, 1 packet of yeast and 1kg of sugar instead of 1lb!!! Is there anything I can do here or is this going to end up as some hideously sweet red?
Any advice appreciated.

[delboy]

It might end up quite alcoholic and dry rather than sweet since the sugar is completely fermentable, in a 30 bottle kit though i wouldn't have thought an extra 500g of sugar would have made that much of a difference.
Hope it turns out well

[Big-e]

The extra 500g of sugar was in the 1gal batch I made last night

[Crossbow]

Best bet is probably to split it into 2 batches and make them back up to size with more grape juice.

[Big-e]

The SG was off the scale, i'd guess about 1.135!

[Big-e]

I was toying with that idea, would more yeast be required, its bubbling away like mad at the moment?

[delboy]

The extra 500g of sugar was in the 1gal batch I made last night

Sorry i didn't notice that, crossbows idea seems a good one, i'd second it.

[Crossbow]

Should be fine as long as plenty of yeast ends up in both halves (not likely to be a problem)

On the other hand, 1.135 OG should give around 18% abv, which is within reach of a wine yeast, but the flavour might leave a little to be desired

[Big-e]

18% red wine, interesting.

[Crossbow]

18% red wine, interesting.

Not as interesting as the taste is likely to be

[lockwood1956]

best bet is to split it into two batches...

If you left it as it is, it is unlikely that it would get to 18% unless you used a high alcohol yeast, and even if it did it would not be balanced, as you have used ingredients that will produce a light wine, the most likely outcome would be that the ferment will stick, leaving you with an oversweet wine, that could referment in the bottle, and cause the bottle to exlode.


give it a good stir, making sure you get the lees into suspension and then split it into two demijohns, and top up with grape juice, then measure the SG and let us know what it is. I suspect it will be between 1.070 and 1.080 which is fine for this type of wine....(but between 1.060 and 1.090 is ok)

hope this helps
regards
Bob

[Big-e]

Thanks to all, will post tomorrow with an update and SG.
Cheers.

[Big-e]

I have split and topped one up with 2lt more red and one with 1lt red and 1lt white, the SG is around 1092.
When finished fermenting, I will rack into a clean demijohn. Is it worth adding half a crushed campden tablet before bottling and if so how long do I leave before bottling as I want to keep some for a while also will this help with clearing or do i need to use finings.
Sorry about the multiple questions but I have so many things all giong on at once!