Eurgent, chaptalization question

[hamidreza]

for chaptalization when we want to calculate sugar to add to the must the initial volume should be the mus volume with all that pulp an seeds or we have to reduce them and consider only the juice that we will have later ?

 

[Johnd]

for chaptalization when we want to calculate sugar to add to the must the initial volume should be the mus volume with all that pulp an seeds or we have to reduce them and consider only the juice that we will have later ?

Consider only the final volume of wine in your calculations.

 

[hamidreza]

Consider only the final volume of wine in your calculations.

thanks alot could you please tell e how can we figure out that what will be the final volume of wine ? is there any formula?
if it was only by guessing we couldn't come to a exact balance of sugar could we?

 

[Arne]

Go to http://web2.airmail.net/sgross/fermcalc/FermCalcJS.html and you should be able to plug in all your numbers and it will give you final answers. Arne.

 

[salcoco]

a good rule is that every 12lbs of must is equal to one gallon of finished wine. use the finished wine volume to determine sugar addition.

 

[Johnd]

thanks alot could you please tell e how can we figure out that what will be the final volume of wine ? is there any formula?
if it was only by guessing we couldn't come to a exact balance of sugar could we?

Assuming that you are using grapes, a reasonable rule of thumb is to take the volume of must that you have, and multiply it by .65 or .70 to give you a rough measure of the liquid volume. When you get that number and figure out how much sugar to add, don't add it all at once, just slowly work your way up to the BRIX / SG you want to get to. You can always add more, but it's hard to get rid of once it's in there. Good luck!!