hornpipe2
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- Apr 1, 2015
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Playing around with an Excel sheet I made, and I have questions : )
Suppose I want to use Welch's white grape concentrate to make 48oz (3/4gal) of 12.5% wine.
Using the standard conversion rate of 16.83g/L sugar ferments to 1% ABV,
* It takes ~597grams sugar to hit 12.5% ABV here, and
* One can of Welch's grape supplies 222g sugar.
Clearly, I'm short. There are options:
1. Stick to 1 can per Welch's instructions, and add sugar to reach the desired amount.
2. Use as many cans as it takes... here, 2.7 cans... but the must is now 2/3 concentrate and 1/3 water.
On to the questions!
* Should I go with option 1, 2, or something in between? Any recommendations from others who have done this?
* Would Option 1 taste OK? Strictly, one can won't even reach 5% ABV, wouldn't it basically taste like bitter water?
* Could Option 2 even ferment, with as syrupy as it is, and would it taste OK?
EDIT: Excel sheet attached.
View attachment wine_calc.zip
Suppose I want to use Welch's white grape concentrate to make 48oz (3/4gal) of 12.5% wine.
Using the standard conversion rate of 16.83g/L sugar ferments to 1% ABV,
* It takes ~597grams sugar to hit 12.5% ABV here, and
* One can of Welch's grape supplies 222g sugar.
Clearly, I'm short. There are options:
1. Stick to 1 can per Welch's instructions, and add sugar to reach the desired amount.
2. Use as many cans as it takes... here, 2.7 cans... but the must is now 2/3 concentrate and 1/3 water.
On to the questions!
* Should I go with option 1, 2, or something in between? Any recommendations from others who have done this?
* Would Option 1 taste OK? Strictly, one can won't even reach 5% ABV, wouldn't it basically taste like bitter water?
* Could Option 2 even ferment, with as syrupy as it is, and would it taste OK?
EDIT: Excel sheet attached.
View attachment wine_calc.zip
Last edited: