Alcohol and Sugar levels

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Antonio58

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I just finished crushing and destemming my grapes, I am going to press grapes in 4 days. When should I measure for sugar and alcohol levels using my Hydrometer?
 
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CDrew

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Why do you think you will be ready to press in 4 days? It seems like your fermentation will take longer than that. Unless it's really warm, fermentation is about a 7-10 day process.

You use the hydrometer to know where you started, and when you approach dry. You press when you are dry or nearly dry ie when brix are 0 or below. For instance, I started Primitivo on Saturday, at Brix 23.5. Today after 3 1/2 days I'm at Brix 10.

You can only measure alcohol indirectly, making assumptions about how much of the sugar becomes alcohol. An approximation is Delta brix X 0.55.

So if brix at the start is say 24 and you end at -1, the change(delta) is 25. 25 x 0.55 = 13.75% ABV. I have found it's actually just a bit less than that but close enough.
 

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