Hi,
I am making a 5 gal batch of wine and may wish to adjust this recipe to port...Wondering if you can advise me the way to do this?
I have a primary going with 25lbs blueberries, 5 lbs of strawberries fermenting with EC-1118. Day 0 sg 1.102, with 8 lbs of sugar. Day 4 sg 1.015. I have been squeezing bag of fruit every day.
Option 1 I have thought about is to:
Ferment to .995 probably Day 7, ABV = (1.102-.995)*133= 14.1% Add 2.6 lbs sugar so the result is 18%ABV, Target sg for 4% added ABV , sg required is (4/131 + .995 = 1.025sg) so sugar neede is 261 * (1-1/1.025) = 6.36g/100ml, 5 gal equals 18,927ml so 6.36 * 189 = 1202g sugar or 1202g/454 = 2.6 lbs sugar; ferment til Day 10 or 11, so sg is ,995, Rack and add everclear 95% (1 liter) for 22% and back sweeten with corn sugar to Brix of 7.5 or so and add a liter of grape concentrate and 2 oz oak.
Option 2 Ferment to .995, Add (5.6 lbs) sugar (sugar needed for extra 4% = 1.025sg and for Brix 7.5 extra needed is 1.030 so need 1.055sg at this stage. Sugar needed is: 261* (1-1/1.055) = 13.6g/100ml or ((18927/100)*13.6/454) = 5.6lbs sugar and stop fermentation at sg 1.030, with a calculated ABV of 18%, no extra sugar needed. Add ever clear (1 liter) for 22% ABV, and grape concentrate and 2 oz oak in carboy.
Any thoughts or help would be great...maybe there is another way?
Mark
I am making a 5 gal batch of wine and may wish to adjust this recipe to port...Wondering if you can advise me the way to do this?
I have a primary going with 25lbs blueberries, 5 lbs of strawberries fermenting with EC-1118. Day 0 sg 1.102, with 8 lbs of sugar. Day 4 sg 1.015. I have been squeezing bag of fruit every day.
Option 1 I have thought about is to:
Ferment to .995 probably Day 7, ABV = (1.102-.995)*133= 14.1% Add 2.6 lbs sugar so the result is 18%ABV, Target sg for 4% added ABV , sg required is (4/131 + .995 = 1.025sg) so sugar neede is 261 * (1-1/1.025) = 6.36g/100ml, 5 gal equals 18,927ml so 6.36 * 189 = 1202g sugar or 1202g/454 = 2.6 lbs sugar; ferment til Day 10 or 11, so sg is ,995, Rack and add everclear 95% (1 liter) for 22% and back sweeten with corn sugar to Brix of 7.5 or so and add a liter of grape concentrate and 2 oz oak.
Option 2 Ferment to .995, Add (5.6 lbs) sugar (sugar needed for extra 4% = 1.025sg and for Brix 7.5 extra needed is 1.030 so need 1.055sg at this stage. Sugar needed is: 261* (1-1/1.055) = 13.6g/100ml or ((18927/100)*13.6/454) = 5.6lbs sugar and stop fermentation at sg 1.030, with a calculated ABV of 18%, no extra sugar needed. Add ever clear (1 liter) for 22% ABV, and grape concentrate and 2 oz oak in carboy.
Any thoughts or help would be great...maybe there is another way?
Mark
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