drainsurgeon
Junior Member
- Joined
- Jun 9, 2016
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Ok, my chocolate raspberry port is finished fermenting and I'm ready to fortify with brandy. I have added up the ABV at each step feed and come up with 19.3%. I've also added another 24 cups of sugar (on the top of 8c to begin the batch) to get it that high, and would like an accurate (or close) ABV to plug into the fortification calculator. I know from previous posts that the sugar addition, and increased volume, that the ABV isn't really that high. Could some one help me figure where my batch is really at? I'm guessing at around 18.5%.
I started at 6 gallons, added 15# raspberries, and am now at about 7 1/2 gallons. Not sure how much of the 1 1/2 gallon addition is raspberry juice and how much is sugar. The calculator says I need between .99 gal to 1.42 gal of fortifier, depending on where the base wine is really at, so it does make a big difference IMHO.
I started at 6 gallons, added 15# raspberries, and am now at about 7 1/2 gallons. Not sure how much of the 1 1/2 gallon addition is raspberry juice and how much is sugar. The calculator says I need between .99 gal to 1.42 gal of fortifier, depending on where the base wine is really at, so it does make a big difference IMHO.