Just picked grapes with reading of SG1022

[Glyn]

Hi, would like some help. I have just harvested my friends Pinot Noir grapes and tested the SG which is reading 1.022 I have checked this on the chart for potential alcohol and it's very low. Do I add any suger and if so how do I work out how much suger to add?
Thanks in advance
rgds Glyn

 

[robie]

Hi, would like some help. I have just harvested my friends Pinot Noir grapes and tested the SG which is reading 1.022 I have checked this on the chart for potential alcohol and it's very low. Do I add any suger and if so how do I work out how much suger to add?
Thanks in advance
rgds Glyn

Yep, that's pretty low. I'm not familiar with your specific region, but I would consider double checking that SG. Do you have access to a refractometer you can use to check the brix? It will give you a look at the brix percentage from a different point of view.
To add sugar, here is a manual I reference sometimes. Chapter 10 goes into great detail and gives practical examples about how to calculate quantities. Hope it helps you.
http://www.morewinemaking.com/public/pdf/wredw.pdf

 

[winemaker_3352]

I have read for the Pinot Noir that the brix should be around 22.5 - 23.5 or an SG about 1.090 - 1.095.

Here is the wine calculator download - it will help with sugar additions:

http://www.xs4all.nl/~mpesgens/thwp/winecalc.html

 

[jet]

I'd say you should double-check that SG before proceeding.

 

[robie]

I have read for the Pinot Noir that the brix should be around 22.5 - 23.5 or an SG about 1.090 - 1.095.

Here is the wine calculator download - it will help with sugar additions:

http://www.xs4all.nl/~mpesgens/thwp/winecalc.html

Thanks for that link, winemaker, I didn't have that particular calculator, either. It will come in handy.

 

[grapeman]

I would say that the Pinot was picked too soon being that low. If this was a cloudy cool year they might have never ripened anyways, but if it doesn't normally freeze yet, I would have checked with a refractometer before picking and waited.

Now that they are picked, you can add sugar, but the acids are probably way too high also and may also need adjusting. It will be extra work, but you can still get some wine out of it.

 

[Wade E]

Agree with Grapeman and others. Are you possitive about that sg? Do you have a way of dbl checking that and also have some ph and ta #'s?

 

[lewisericeric]

Hi

I have read that to increase the SG by 0.005 you would need to add 56g of sugar.

Therefore, to increase from 1022 to say 1080, you would need the following (I'm going to start at 1025 for ease of this example!):-

To go from: 1025 up to 1030 - 56g
1030 up to 1035 - 56g
1035 up to 1040 - 56g
1040 to up 1045 - 56g
1045 up to 1050 - 56g
1050 up to 1055 - 56g
1055 up to 1060 - 56g
1060 up to 1065 - 56g
1065 up to 1070 - 56g
1070 up to 1075 - 56g
1075 up to 1080 - 56g

Therefore, you would need 56g of sugar x 11 = 616g of additional sugar to up the SG from 1025 to 1080

 

[winemaker_3352]

Using the WineCalc application to figure this out i came out with 599g of sugar for a 1 gallon batch for a 6 gallon batch it was 3592g of sugar.

Download this app - it is very helpful:

Wine Calculator(download only)
http://www.xs4all.nl/~mpesgens/thwp/winecalc.html