Alcohol and Sugar levels
- Thread starter Antonio58
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Measure immediately to know your starting point. I then check once or twice a day to monitor progress.
It depends on the varietal, but generally I like my whites/rose between 22-24, my reds between 24-26.
Ken
Ken
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.
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.
earlmcnelly
Junior
Why do you check once or twice a day to monitor progress.
winemanden
Senior Member
This may be of interest regarding residual sugar in wine!
I would imagine that they are referring to YOUR kind of gallon?
Ohio Bob
Senior Member
Speaking for myself...
When fermenting fruits, I stir twice a day to get oxygen into the must. I have my refractometer handy to get a few droplets from the stirring spoon. A free check to make sure things are kicking off. When the Brix change starts to get smaller I’ll take a true SG reading.
winemanden
Senior Member
Yes, you're right. UK Imperial gallon. 4.5 Litres app!
It's important to know that fermentation is still active. Sometimes they'll stop prematurely, become "stuck", and will need help to continue to completion.
Probably more than necessary, however, the 10 minutes it takes gives me the information I need to have the confidence that things are tracking as expected.
...and to take action if things aren't on track. Also I think helpful to have as a reference for future fermentations.
I measure baseline brix and temp in juice before starting, then every day during fermentation. Here is my white pinot noir profile from last year:
Ideally I would prefer to keep white wine ferments a bit cooler - definitely below 70 F. Next time I think I'll try to rig up some sort of ice water jacket system for my kegs/carboys.
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