I tried searching for this as I thought it must have been asked before, but could not find any posts that answered me....
I started my second kit tonight -- a WE Choco-Raspberry Port. This kit has a chaptalisation packet --- so I am wondering how I need to calculate the ABV of my finished wine.
With my first kit, I used the (OG-FG)*131 = %ABV
with the chapt. step, I am adding in more sugar that then gets fermented into Alcohol content -- so this is what I am thinking
OG = original SG
FG = final SG
PG = "Primary" SG (after ferment, before Chaptalisation)
CG = "Chaptalisation" SG (after adding the Chapt. pack before continued fermentation
( (OG-PG)+(CG-FG) ) = %ABV
Do I understand what is going on and have my calculation correct?
"What happens in the cellar............ should be shared with friends!"
Primary: JAOM Style - Clementine (1 gal); JAOM Style - Wild Blueberry (1 gal); JAOM Style - Blackberry (1 gal); JAOM Style - Peach (1 gal)
Secondary: WE Speciale Peppermint Mocha Dessert Wine Kit (3 gal)