doughowe
Junior
- Joined
- Jan 26, 2011
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Hi All,
I recently got a vinometer to estimate percent alcohol in finished wines. Yesterday I was bottling 3 wines: pinot gris, a blackberry, and a blueberry. According to my starting specific gravity readings, the pinot gris (no sugar added) should have been around 12%, the blackberry around 12% (lots of sugar added), and the blueberry around 15% (lots of sugar added). The vinometer readings on the pinot gris was spot on at 12%, while both the blackberry and blueberry came in very low on the vinometer, around 8-9% Is there something about adding table sugar that artificially inflates the specific gravity reading so you don't get the correct finishing alcohol even if the fermentation is complete?
Any thoughts or observations appreciated!
-Doug
I recently got a vinometer to estimate percent alcohol in finished wines. Yesterday I was bottling 3 wines: pinot gris, a blackberry, and a blueberry. According to my starting specific gravity readings, the pinot gris (no sugar added) should have been around 12%, the blackberry around 12% (lots of sugar added), and the blueberry around 15% (lots of sugar added). The vinometer readings on the pinot gris was spot on at 12%, while both the blackberry and blueberry came in very low on the vinometer, around 8-9% Is there something about adding table sugar that artificially inflates the specific gravity reading so you don't get the correct finishing alcohol even if the fermentation is complete?
Any thoughts or observations appreciated!
-Doug