Guys,
I am trying to caclulate my sugar requirements before I start my 1st batch, (just ballpark stuff so I can get an idea of what I need to look for).
I am using the Hydrometer Table method listed in The Home Winemaking Book (M. Pesgens)
I need clarification on the last part
Example
We want to get 10 litres of wine with 12.5 %vol alcohol content.
The must has an SG of 1035.
Amount of sugar present in must:
SG 1035 gives us 95 g / litre
10 * 95= 950 g
Amount of sugar needed at fermentation start:
(a good starting SG for a must is SG 1080, which equals 208 grammes sugar/l)
SG 1080 gives us 208 g / litre
10 * 208 = 2080 g
Amount of sugar needed totally:
12.5 %vol doesn't exist, so we look at 12.7 %vol and take a bit less. This gives us 250 g / litre
10 * 250 = 2500 g
Amount of sugar to be added totally:
2500 - 950 = 1550 g
Amount of sugar to be added before fermentation start:
2080 - 950 = 1130 g
Amount of sugar to be added during fermentation:
2500 - 2080 = 420 g
Exactly when is this additional sugar added?
I have scanned other posts on adding sugar during fermentation and a lot of replies say "NO".
Please advise.
I am trying to caclulate my sugar requirements before I start my 1st batch, (just ballpark stuff so I can get an idea of what I need to look for).
I am using the Hydrometer Table method listed in The Home Winemaking Book (M. Pesgens)
I need clarification on the last part
Example
We want to get 10 litres of wine with 12.5 %vol alcohol content.
The must has an SG of 1035.
Amount of sugar present in must:
SG 1035 gives us 95 g / litre
10 * 95= 950 g
Amount of sugar needed at fermentation start:
(a good starting SG for a must is SG 1080, which equals 208 grammes sugar/l)
SG 1080 gives us 208 g / litre
10 * 208 = 2080 g
Amount of sugar needed totally:
12.5 %vol doesn't exist, so we look at 12.7 %vol and take a bit less. This gives us 250 g / litre
10 * 250 = 2500 g
Amount of sugar to be added totally:
2500 - 950 = 1550 g
Amount of sugar to be added before fermentation start:
2080 - 950 = 1130 g
Amount of sugar to be added during fermentation:
2500 - 2080 = 420 g
Exactly when is this additional sugar added?
I have scanned other posts on adding sugar during fermentation and a lot of replies say "NO".
Please advise.