Math Questions

[afireguy]

Math Questions,
Why does the hydrometer Potential Alcohol Content % go from:


1.000 = 0.0
.995= -0.7
.990 = -1.3
.985 = -2.6
.980 = -1.9 ...heres the first question

second Question: If you started the sg at 1.090 and went down to
0.980 what is your abv%

Third question: Would you guys help figuer my final ABV%on my
Peach Puree..
Started at 1.090
Racked and added sugar at 1.036
SG went to 1.054
Racked and added sugar at 1.032
SG went to 1.039
Went Dry to approx 0.978


p.s. makes a good peach martiniEdited by: afireguy

 

[masta]

Math Questions,
Why does the hydrometer Potential Alcohol Content % go from:


1.000 = 0.0
.995= -0.7
.990 = -1.3
.985 = -2.6
.980 = -1.9 ...heres the first question


Not sure what calculation you used for this but a drop below 1.000 will indicate an increase of alcohol since the SG of ethanol is 0.792.



second Question: If you started the sg at 1.090 and went down to
0.980 what is your abv%


Based on the calculator I use the potential ABV would be 14.94% without any adjustment for temperature.

Third question: Would you guys help figure my final ABV%on my
Peach Puree..
Started at 1.090
Racked and added sugar at 1.036
SG went to 1.054 Increase of .018
Racked and added sugar at 1.032
SG went to 1.039 Increase of .007
Went Dry to approx 0.978


p.s. makes a good peach martini


1.090 + .025 (0.18 + .007) = 1.115 start to 0.978 finish = Potential ABV of 18.86%


Not sure how you are getting your SG this low since I yet to see any wine I made below 0.990?Edited by: masta

 

[afireguy]

Hi Masta,
Thanks for the math I think i'll go with 18.8 on the labels.
The SG calcalations are from the paper chart in the hydrometer package.
Im thinking maybe a misprint and its suppose to be maybe -3.9
Its on two different paper hydrometer chartsI have
1.000 = 0.0
.995= -0.7
.990 = -1.3
.985 = -2.6
.980 = -1.9< ...heres the first question


The peach wine was racked about 4 times, and was always a really slow fermentation. I added sugar back about every couple weeks.I used the 18% Lalvin 1118 and thetotal ferment was like 7 -8 weeks.
When I last tested theSG it went about a 1/8 inch below 980.
What has really beensuprising about it is how mellow the alcohol is.
My first apple mist tasted rawer than this does(when it was firstbottled). Ibacked sweetened it with two cups of sugar, kinda taste like cough syurp now, but before I sweetened it, it tasted like a dry peach martini. I think it will come togeather great with a little age.

 

[OldWino1]

mine has a guage for potental acl. one for grix and one for SG. I follow the Potention and then ferment to th SG. the differnce indicates the acl in the wine. Lots of ferments to dry then i as you would add a little sweetner at bottling time. but very little it seems to get sweeter with time.

 

[JimCook]

Afireguy,


Since the scale is so linear and since the ABV tables from books like the CRC are relatively linear as well, my assumption is that the info on the paper is a reversal typo.


0.990 = -1.3
0.985 = -1.9
0.980 = -2.6


Here's another list that shows end result estimated ABV for you as well:
http://www.honeycreek.us/specfic_gravity_table.htm


So each increment is counting down by about 0.6-0.7.


- Jim