dessertmaker
Senior Member
- Joined
- Aug 17, 2012
- Messages
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- Reaction score
- 86
The purpose of the chart is to be able to take a small sample of a batch, and sweeten it or flavor it the way you want without risking the entire batch. And to then know exactly how much flavoring or sweetener to add to the whole batch to make it taste exactly the same as the sample.
The sample sizes are odd amounts to make the additions easier to calculate. The abbreviations are my own short hand. They are listed below and some are not standard.
The math is right. The math is right. The math is right. I had it checked by an actual rocket scientist and a professional chef. The math is right. So leave the poor numbers alone. They have been through a lot.
Don't try this early on. Wine tastes sweeter over time. Give the wine time to age and come around first.
BEFORE BACKSWEETENING:
1) Ferment to dryness. Verify over a period of at least 3 days with daily hydrometer readings that the wine is done fermenting.
2) Stabilize wine using 1/4 TSP K-Meta per 5 gallons, 2 1/2 TSP Potassium Sorbate per 5 gallons
3) Wait 24 hours after stabilization to backsweeten.
4) Wait a minimum of 3 days after backsweetening to bottle. Verify that fermentation has not restarted with hydrometer reading.
5) Write down hydrometer reading so that you do not have to sample next time you make the same wine.
Abbreviations:
ML is Milliliter
TSP is Teaspoon
OZ is Ounces
SAMPLES AND SIZING:
5 GALLONS SAMPLE SIZE:
320ML OR 10.82OZ
[[[10OZ + 1 tablespoon + 2 teaspoons]]]
Added to
Sample = Added To Carboy
1ML = .5OZ
10ML = 5OZ
2TSP = 5OZ
1 GALLON SAMPLE SIZE:
315ML OR 10.66OZ
[[[10 ounces plus 1 tablespoon plus 1 teaspoon]]]
Added To
Sample = Added To Carboy
5ML = 2OZ
1TSP = 2OZ
.75 GALLON TEST SAMPLE
237ML OR 8OZ
[[[8OZ]]]
Added To
Sample = Added To Carboy
5ML = 2OZ
1TSP = 2OZ
This is the method that I use. It is very accurate. This is the easiest and SAFEST way I know to accurately backsweeten to taste. I spent hours searching forums and tutorials for something like this and couldnt find it, so I did the work on it myself.
I don't want to pitch large amounts of sugar into a carboy and take readings and guess how its going to come out. I want to do a bench test and KNOW what it will taste like.
EDIT: HELPFUL LINKS:
Dilution calculator
http://homedistiller.org/distill/dilute/calc
ABV to ABW Calculator
http://www.beertutor.com/tools/abv_calculator.shtml
Bottle carb calculator: (Added for personal reasons. DO NOT USE IF BACKSWEETENING)
http://tastybrew.mobify.me/calculators/priming.html
CONVERSIONS:
1 Gallon is 128 Ounces
5 Gallons is 640 Ounces
.75 Gallons is 96 Ounces
1 Teaspoon is 4.92 Milliliters
4.92 Milliliters was always rounded up to 5.
CONVERSION MATH: (The math is right.)
The sample size for 5 gallons was arrived at by scaling down ounces to milliliters and dividing that number in half. Adding 1 milliliter to the sample is the same as adding .5 ounces to the carboy. Adding 2 teaspoons is the same as adding 5 ounces to the carboy.
The sample size for both 1 gallon and .75 gallons was arrived at by converting gallons into ounces and dividing that number by 12. One ounce was also divided by 12 and then converted to milliliters. Adding 4.92 milliliters (or approximately 1 teaspoon) to the sample is the same as adding 2 ounces to the carboy.
5 Gallons=640OZ
(SCALE 1ML=1OZ)
For 1ML=.5 --> 640/2=320
(SCALE 1ML=.5OZ)
Test at 320ML
(SCALE 10ML =5OZ)
1 Gallons=128OZ
1/12 scale= 10.66OZ
1OZ/12=.0833
.0833OZ=2.46ML
2.46*2=4.92ML rounded up to 5
(SCALE 5ML=2OZ)
.75 Gallons=96OZ
1/12 Scale=8OZ
1OZ/12=.0833
.0833OZ=2.46ML
2.46*2=4.92ML rounded up to 5
(SCALE 5ML=2OZ)
EDITS: This post has been edited multiple times for accuracy, to add helpful information and links and to fix some things that seemed to confuse people.
EDIT 2: Oh and did I mention that the math is right?
The sample sizes are odd amounts to make the additions easier to calculate. The abbreviations are my own short hand. They are listed below and some are not standard.
The math is right. The math is right. The math is right. I had it checked by an actual rocket scientist and a professional chef. The math is right. So leave the poor numbers alone. They have been through a lot.
Don't try this early on. Wine tastes sweeter over time. Give the wine time to age and come around first.
BEFORE BACKSWEETENING:
1) Ferment to dryness. Verify over a period of at least 3 days with daily hydrometer readings that the wine is done fermenting.
2) Stabilize wine using 1/4 TSP K-Meta per 5 gallons, 2 1/2 TSP Potassium Sorbate per 5 gallons
3) Wait 24 hours after stabilization to backsweeten.
4) Wait a minimum of 3 days after backsweetening to bottle. Verify that fermentation has not restarted with hydrometer reading.
5) Write down hydrometer reading so that you do not have to sample next time you make the same wine.
Abbreviations:
ML is Milliliter
TSP is Teaspoon
OZ is Ounces
SAMPLES AND SIZING:
5 GALLONS SAMPLE SIZE:
320ML OR 10.82OZ
[[[10OZ + 1 tablespoon + 2 teaspoons]]]
Added to
Sample = Added To Carboy
1ML = .5OZ
10ML = 5OZ
2TSP = 5OZ
1 GALLON SAMPLE SIZE:
315ML OR 10.66OZ
[[[10 ounces plus 1 tablespoon plus 1 teaspoon]]]
Added To
Sample = Added To Carboy
5ML = 2OZ
1TSP = 2OZ
.75 GALLON TEST SAMPLE
237ML OR 8OZ
[[[8OZ]]]
Added To
Sample = Added To Carboy
5ML = 2OZ
1TSP = 2OZ
This is the method that I use. It is very accurate. This is the easiest and SAFEST way I know to accurately backsweeten to taste. I spent hours searching forums and tutorials for something like this and couldnt find it, so I did the work on it myself.
I don't want to pitch large amounts of sugar into a carboy and take readings and guess how its going to come out. I want to do a bench test and KNOW what it will taste like.
EDIT: HELPFUL LINKS:
Dilution calculator
http://homedistiller.org/distill/dilute/calc
ABV to ABW Calculator
http://www.beertutor.com/tools/abv_calculator.shtml
Bottle carb calculator: (Added for personal reasons. DO NOT USE IF BACKSWEETENING)
http://tastybrew.mobify.me/calculators/priming.html
CONVERSIONS:
1 Gallon is 128 Ounces
5 Gallons is 640 Ounces
.75 Gallons is 96 Ounces
1 Teaspoon is 4.92 Milliliters
4.92 Milliliters was always rounded up to 5.
CONVERSION MATH: (The math is right.)
The sample size for 5 gallons was arrived at by scaling down ounces to milliliters and dividing that number in half. Adding 1 milliliter to the sample is the same as adding .5 ounces to the carboy. Adding 2 teaspoons is the same as adding 5 ounces to the carboy.
The sample size for both 1 gallon and .75 gallons was arrived at by converting gallons into ounces and dividing that number by 12. One ounce was also divided by 12 and then converted to milliliters. Adding 4.92 milliliters (or approximately 1 teaspoon) to the sample is the same as adding 2 ounces to the carboy.
5 Gallons=640OZ
(SCALE 1ML=1OZ)
For 1ML=.5 --> 640/2=320
(SCALE 1ML=.5OZ)
Test at 320ML
(SCALE 10ML =5OZ)
1 Gallons=128OZ
1/12 scale= 10.66OZ
1OZ/12=.0833
.0833OZ=2.46ML
2.46*2=4.92ML rounded up to 5
(SCALE 5ML=2OZ)
.75 Gallons=96OZ
1/12 Scale=8OZ
1OZ/12=.0833
.0833OZ=2.46ML
2.46*2=4.92ML rounded up to 5
(SCALE 5ML=2OZ)
EDITS: This post has been edited multiple times for accuracy, to add helpful information and links and to fix some things that seemed to confuse people.
EDIT 2: Oh and did I mention that the math is right?
Last edited: