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Old 09-21-2013, 11:02 PM   #1
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Sep 2013
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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 Mead: Clementine, Wild Blueberry, Blackberry, Peach; WE Okanagan Peach Ice Wine Kit; DB: Tropical Fruit Blend
Secondary: WE Peppermint Mocha Dessert Wine Kit; Cider: Blackstrap, Caramel Apple, Drunken Emu; DB: Triple Berry

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Old 09-22-2013, 05:40 AM   #2
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i dont see anything wrong with your thought process


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