Challenge - $5 gal of wine

[scubaman2151]

So will the red grape jelly hurt it in that quanity?

 

[Rocky_Top]

If you have two cans ofconcentrate then the jelly is an extra and would not need 4 pounds. If you use red jelly Ithink that you would end up with a pink wine. (pink is good) (green would work for St. Patrick's day)I would add just about any free fruit that I could find. apple, banana ect.

 

[scubaman2151]

Ok so can sombody help me here real quick. I forgot the conversion ratios for upping the SG of a wine. If my must is 1.020 sg and I need to lets say get it up to 1.090 how much sugar should I add to it? This is for a one gallon batch. These numbers are flexible I was just using them as a example.


Thanks!


Scubaman2151

 

[mississippi mud]

<CENTER>
<TABLE cellSpacing=5 cellPadding=5 width="80%" =#ffff99 border=1>
<T>
<TR>
<TD align=middle width="16.66%">Specific
Gravity</TD>
<TD align=middle width="16.66%">Sugar
in Gal.</TD>
<TD align=middle width="16.66%">Sugar
to Gal.</TD>
<TD align=middle width="16.66%">Sugar
Brix</TD>
<TD align=middle width="16.67%">Volume w/
Sugar Added</TD>
<TD align=middle width="16.66%">Potential
Alcohol</TD></TR>
<TR>
<TD align=middle width="16.66%">1.010
1.015
1.020
1.025
1.030
1.035
1.040
1.045
1.050
1.055
1.060
1.065
1.070
1.075
1.080
1.085
1.090
1.095
1.100
1.105
1.110
1.115
1.120
1.125
1.130
1.135</TD>
<TD align=middle width="16.66%">0 lb. 1.7 oz.
0 lb. 3.4 oz.
0 lb. 5.8 oz.
0 lb. 7.5 oz.
0 lb. 10.0 oz.
0 lb. 12.5 oz.
0 lb. 14.0 oz.
0 lb. 15.8 oz.
1 lb. 1.5 oz.
1 lb. 3.0 oz.
1 lb. 5.0 oz.
1 lb. 6.5 oz.
1 lb. 8.0 oz.
1 lb. 9.8 oz.
1 lb. 11.5 oz.
1 lb. 14.0 oz.
1 lb. 15.6 oz.
2 lb. 1.3 oz.
2 lb. 3.0 oz.
2 lb. 4.6 oz.
2 lb. 6.3 oz.
2 lb. 8.0 oz.
2 lb. 9.6 oz.
2 lb. 11.3 oz.
2 lb. 12.9 oz.
2 lb. 14.6 oz.</TD>
<TD align=middle width="16.66%">0 lb. 2.1 oz.
0 lb.4.2 oz.
0 lb.6.7 oz.
0 lb.8.3 oz.
0 lb.10.8 oz.
0 lb.13.3 oz.
0 lb.15.0 oz.
1 lb. 0.7 oz.
1 lb. 3.3 oz.
1 lb. 4.8 oz.
1 lb. 6.5 oz.
1 lb. 9.0 oz.
1 lb. 11.5 oz.
1 lb. 14.0 oz.
1 lb. 15.6 oz.
2 lb. 2.2 oz.
2 lb. 4.6 oz.
2 lb. 7.2 oz.
2 lb. 9.6 oz.
2 lb. 12.1 oz.
2 lb. 14.8 oz.
3 lb. 1.1 oz.
3 lb. 3.6 oz.
3 lb. 6.1 oz.
3 lb. 8.6 oz.
3 lb. 11.1 oz.</TD>
<TD align=middle width="16.66%">3.8
4.9
6.0
7.1
8.2
9.3
10.4
11.5
12.6
13.7
14.8
15.9
17.0
18.1
19.2
20.3
21.4
22.5
23.6
24.7
25.8
26.9
28.0
29.1
30.2
31.3</TD>
<TD align=middle width="16.67%">1 gal 0.7 oz.
1 gal 2.4 oz.
1 gal 4.0 oz.
1 gal 5.6 oz.
1 gal 6.4 oz.
1 gal 8.0 oz.
1 gal 8.8 oz.
1 gal 10.4 oz.
1 gal 11.2 oz.
1 gal 12.8 oz.
1 gal 13.6 oz.
1 gal 15.2 oz.
1 gal 16.0 oz.
1 gal 17.6 oz.
1 gal 18.4 oz.
1 gal 20.0 oz.
1 gal 21.6 oz.
1 gal 22.4 oz.
1 gal 24.0 oz.
1 gal 25.6 oz.
1 gal 26.4 oz.
1 gal 28.0 oz.
1 gal 29.6 oz.
1 gal 30.4 oz.
1 gal 32.0 oz.
1 gal 33.6 oz.</TD>
<TD align=middle width="16.66%">1.4
2.0
2.7
3.4
4.1
4.8
5.4
6.1
6.8
7.5
8.2
8.8
9.5
10.2
10.9
11.5
12.2
12.9
13.6
14.3
14.9
15.6
16.3
17.0
17.7
18.3</TD></TR></T></TABLE></CENTER>

 

[scubaman2151]

A thousand thank yous to Mississippi Mud .

 

[zember311]

<CENTER>
<TABLE cellSpacing=5 cellPadding=5 width="80%" border=1 ="#ffff99"><T>
<T>
<TR>
<TD align=middle width="16.66%">Specific
Gravity</TD>
<TD align=middle width="16.66%">Sugar
in Gal.</TD>
<TD align=middle width="16.66%">Sugar
to Gal.</TD>
<TD align=middle width="16.66%">Sugar
Brix</TD>
<TD align=middle width="16.67%">Volume w/
Sugar Added</TD>
<TD align=middle width="16.66%">Potential
Alcohol</TD></TR>
<TR>
<TD align=middle width="16.66%">1.010
1.015
1.020
1.025
1.030
1.035
1.040
1.045
1.050
1.055
1.060
1.065
1.070
1.075
1.080
1.085
1.090
1.095
1.100
1.105
1.110
1.115
1.120
1.125
1.130
1.135</TD>
<TD align=middle width="16.66%">0 lb. 1.7 oz.
0 lb. 3.4 oz.
0 lb. 5.8 oz.
0 lb. 7.5 oz.
0 lb. 10.0 oz.
0 lb. 12.5 oz.
0 lb. 14.0 oz.
0 lb. 15.8 oz.
1 lb. 1.5 oz.
1 lb. 3.0 oz.
1 lb. 5.0 oz.
1 lb. 6.5 oz.
1 lb. 8.0 oz.
1 lb. 9.8 oz.
1 lb. 11.5 oz.
1 lb. 14.0 oz.
1 lb. 15.6 oz.
2 lb. 1.3 oz.
2 lb. 3.0 oz.
2 lb. 4.6 oz.
2 lb. 6.3 oz.
2 lb. 8.0 oz.
2 lb. 9.6 oz.
2 lb. 11.3 oz.
2 lb. 12.9 oz.
2 lb. 14.6 oz.</TD>
<TD align=middle width="16.66%">0 lb. 2.1 oz.
0 lb.4.2 oz.
0 lb.6.7 oz.
0 lb.8.3 oz.
0 lb.10.8 oz.
0 lb.13.3 oz.
0 lb.15.0 oz.
1 lb. 0.7 oz.
1 lb. 3.3 oz.
1 lb. 4.8 oz.
1 lb. 6.5 oz.
1 lb. 9.0 oz.
1 lb. 11.5 oz.
1 lb. 14.0 oz.
1 lb. 15.6 oz.
2 lb. 2.2 oz.
2 lb. 4.6 oz.
2 lb. 7.2 oz.
2 lb. 9.6 oz.
2 lb. 12.1 oz.
2 lb. 14.8 oz.
3 lb. 1.1 oz.
3 lb. 3.6 oz.
3 lb. 6.1 oz.
3 lb. 8.6 oz.
3 lb. 11.1 oz.</TD>
<TD align=middle width="16.66%">3.8
4.9
6.0
7.1
8.2
9.3
10.4
11.5
12.6
13.7
14.8
15.9
17.0
18.1
19.2
20.3
21.4
22.5
23.6
24.7
25.8
26.9
28.0
29.1
30.2
31.3</TD>
<TD align=middle width="16.67%">1 gal 0.7 oz.
1 gal 2.4 oz.
1 gal 4.0 oz.
1 gal 5.6 oz.
1 gal 6.4 oz.
1 gal 8.0 oz.
1 gal 8.8 oz.
1 gal 10.4 oz.
1 gal 11.2 oz.
1 gal 12.8 oz.
1 gal 13.6 oz.
1 gal 15.2 oz.
1 gal 16.0 oz.
1 gal 17.6 oz.
1 gal 18.4 oz.
1 gal 20.0 oz.
1 gal 21.6 oz.
1 gal 22.4 oz.
1 gal 24.0 oz.
1 gal 25.6 oz.
1 gal 26.4 oz.
1 gal 28.0 oz.
1 gal 29.6 oz.
1 gal 30.4 oz.
1 gal 32.0 oz.
1 gal 33.6 oz.</TD>
<TD align=middle width="16.66%">1.4
2.0
2.7
3.4
4.1
4.8
5.4
6.1
6.8
7.5
8.2
8.8
9.5
10.2
10.9
11.5
12.2
12.9
13.6
14.3
14.9
15.6
16.3
17.0
17.7
18.3</TD></TR></T></T></TABLE></CENTER>

I live by this very print out. I still use my float meter, but this gives me a good idea of what I need to get at the store sugar wise, and a good reference for %

 

[zember311]

Scubaman2151



I just had to laugh and post this.


I was looking through my DVD;s and decided to watch UHF,.


You had to have seen this flick ???

 

[scubaman2151]

Wait im confused, what am I looking for zember311?

 

[scubaman2151]

My creation! It has been started!


Ok so here is what has been done:


Defrosted (2) White Grape Niagra Frozen Concentrate


Added that plus (1) gallon of warm water to primary.


Also added 3 tablespoons of red grade jelly to primary as well.


When must reached 78*, I checked the SG and it was 1.040.


I decided to aim for 1.100 SG as my starting point becuase if it fermented all the way down then I was have a decent alcohol level but if it stopped short I figured I would be left with a little sweetness to the wine.


So I did the caculations and to get the SG from 1.040 to 1.100 I needed 21oz of sugar (1 lb, 5oz.)


So I started opening the sugar packets that the local resturants had donated . Each sugar packet contains ~2.5grams of sugar. There is ~ 28 grams per oz. So 28/2.5 = 11.2 packets of sugar to get 1 oz. 11.2x21= ~235 packets of sugar needed.


So I added the 21oz of sugar to it and rechecked the SG, it was now 1.090. Little lower then what I was aiming for but probley due to the fact that I have about a gallon and a half of liquid in the primary, not 1 gallon.


I then added 1tsp of yeast nutrient, and 1/4tsp of wine tannin.


While typing this I am rehydrating the yeast (never done this before so hope it goes well).


Ok, just added the yeast to the primary.


Heres hoping all goes well. (Ill post pics later today).


Scubaman2151

 

[PolishWineP]

Mwah haa haa haa! You sound like a mad scientist there!

 

[Rocky_Top]

Sounds good. With those numbers on a niagra it will be hot if it finishes at 1.000If you age it for a year it will be nice.

 

[mississippi mud]

What was the final cost scubaman? Did you come in under budget?

 

[Wade E]

I think you are much better with that sg then what you were shooting for and I would have even dropped it down to 1.080- 1.085 myself.

 

[scubaman2151]

$5 excatly. I cheated a little a used the jelly out of the fridge. I dont consider that going over bugdet becuase I could have gotten free jelly by going to eat at mcdonalds or somthing. $4 for the concentrate, $1 for the yeast packet.


Scuba

 

[Rocky_Top]

Awwwhhh Man!!! Now you have to fill the jelly jar back up with Micky D,s packets !!!......... I feel for youman !

 

[scubaman2151]

Lol think theyd mind if I just walked into Micky D's with the jelly jar?

 

[grapeman]

235 packets of sugar? That must have taken a while. Cindy kept bringing sugar home from the store around Christmas. Unopened bags that had a minor unsealing of the first wrap on the bag they had discounted to $.25 - yes that is 25 cents for a 5 pound bag! I would have used some of that instead of all those packets

 

[Wade E]

What do you do with all that sugar Rich? If you become a winery are you allowed to add sugar to boost the abv and what is the limit before you get taxed more fro high abv wines?

 

[scubaman2151]

I tried to find some rullings on the sugar regulations, feel free to look for yourself here if your bored:
http://www.ttb.gov/wine/wine_regs.shtml


More specific:
http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&amp;sid=506cf0c03546efff958847134c5527d3&amp;rgn=div5&amp;view=text&amp;node=27:1.0.1.1.2&amp;idno=27


What I could find:
"


(a) Class 1; grape wine —(1) Grape wine is wine produced by the normal alcoholic fermentation of the juice of sound, ripe grapes (including restored or unrestored pure condensed grape must), with or without the addition, after fermentation, of pure condensed grape must, and with or without added grape brandy or alcohol, but without other addition or abstraction except as may occur in cellar treatment: Provided, That the product may be ameliorated before, during or after fermentation by either of the following methods:


(i) By adding, separately or in combination, dry sugar, or such an amount of sugar and water solution as will not increase the volume of the resulting product more than 35 percent; but in no event shall any product so ameliorated have an alcoholic content derived by fermentation, of more than 13 percent by volume, or a natural acid content, if water has been added, of less than 5 parts per thousand, or a total solids content of more than 22 grams per 100 cubic centimeters."
Then for the abv:


"


(2) Table wine is grape wine having an alcoholic content not in excess of 14 percent by volume. Such wine may also be designated as “light wine,” “red table wine,” “light white wine,” “sweet table wine,” etc., as the case may be.


(3) Dessert wine is grape wine having an alcoholic content in excess of 14 percent but not in excess of 24 percent by volume. Dessert wine having the taste, aroma and characteristics generally attributed to sherry and an alcoholic content, derived in part from added grape brandy or alcohol, of not less than 17 percent by volume, may be designated as “sherry”. Dessert wines having the taste, aroma and characteristics generally attributed to angelica, madeira, muscatel and port and an alcoholic content, derived in part from added grape brandy or alcohol, of not less than 18 percent by volume, may be designated as “angelica,” “madeira,” “muscatel,” or “port” respectively. Dessert wines having the taste, aroma, and characteristics generally attributed to any of the above products and an alcoholic content, derived in part from added grape brandy or alcohol, in excess of 14 percent by volume but, in the case of sherry, less than 17 percent, or, in other cases, less than 18 percent by volume, may be designated as “light sherry,” “light angelica,” “light madeira,” “light muscatel” or “light port,” respectively."
Hope that legal jargon doesnt bore you


Scubaman2151

 

[grapeman]

Wade, it was Christmas after all. Cindy loves to cook and bake. Most of the sugar was simply converted into Christmas Delights to share with all. She brings little gift bags to all her co-workers. Friends and family get boxes or bagsd full of cookies and breads.


Wade we are lucky here in the US in that limited additions are tolerated. Some guys add way more than they should.


Thanks for the info Scuba.