- Nov 23, 2019
- Reaction score
Is there a rule of thumb to estimating the must volume from gross weight of the lugs?
I think it can vary but the additions that I make (yeast nutrients, acid adjustments) are in terms of finished wine. The numbers I use are:Follow up question:
When estimating amount of additives (nutrients, enzymes, etc.) per liter/gallon, do you think in terms of the volmume of finished wine or the volume of must?
when using the morewine guide to red winemaking (my bible) it explains all the different nutrient/yeast/acid additions possible. It specifically says whether to use must total or finished wine total for each thing.That’s a good question I’ve never found a good answer. Prior to fermentation I use the total amount of must to make my calculation, how ever I think it’s a bad idea to use must volume for adding sugar. With so2 and pectinase I think it’s good to use total must volume, same for tannin. I would like to see some. more experienced winemakers chip in on this.
Me too - particularly nutrient additions. It makes sense to me that you'd use the volume of liquid rather than solid + liquid, but it seems like the morewine guide quoted by @Ajmassa uses total must volume?In the past I've made the addtions by estimating finished wine volume. This could explain a few things, like why tannin and color extraction are not as strong as we'd like.
For nutrients I use the estimated juice volume. It's just my opinion, but it makes the most sense to me. The typical nutrient analysis is conducted on a filtered juice sample, and any nutrient additions to the must will be exposed and dissolved in the fermenting juice during punching, mixing, pumping over etc.