Sirs
just an oldman
- Joined
- Aug 5, 2010
- Messages
- 1,332
- Reaction score
- 15
ok started with 9 gallon must starting sg was 1.074 fermented down to .992 I strained and racked and got 7 gallon out of it, added 9 pounds more sugar(course heated & dissolved it in about a half gallon of the wine once cooled) got SG back up to 1.052 it continued to ferment and has now been at 1.032 for abit over 5 days sampled it and it is really good not real sweet still got just a hint of a twang afterward. I had used really ripe petit verdot no water was added at all it's cleared alot already nice dark color.
Soooo how do I figure what alc.% it has using what info I got?
Hey I'm always learning. LOL
Eddie
Soooo how do I figure what alc.% it has using what info I got?
Hey I'm always learning. LOL
Eddie