critterhunter
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We don't own a Hydrometer or Acid Meter yet since this is our first try. Anyway, the pear wine tastes good (but dry) and we plan to sugar it up before bottling along with Sorbate and a campden tablet to prevent re-fermation (only 1 tablet in a 6.5 gallong Carboy to stop it along with the Sorbate?).
We'd at least like to adjust the acid of this wine. So what am I shooting for and how do I read it? I would assume we'd do this before sugaring it up?
And, is there any way to test alchohol content with a Hydrometer if we didn't use one at the start? We're curious to know how much alchohol is in there, but we did use 10 pounds of sugar, 30 pounds of pears, and 6 pounds of white rasins. Since the wine doesn't taste sweet I would assume all that sugar has been converted to alchohol? Any idea what content it might be?
We'd at least like to adjust the acid of this wine. So what am I shooting for and how do I read it? I would assume we'd do this before sugaring it up?
And, is there any way to test alchohol content with a Hydrometer if we didn't use one at the start? We're curious to know how much alchohol is in there, but we did use 10 pounds of sugar, 30 pounds of pears, and 6 pounds of white rasins. Since the wine doesn't taste sweet I would assume all that sugar has been converted to alchohol? Any idea what content it might be?