Seke
Wine enthusiast
- Joined
- Apr 15, 2014
- Messages
- 8
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I started making the LE 14 Super Tuscan kit yesterday, and I am wondering about the contribution to the fermentable sugars from the grape skin pack.
Of course I know that the grape skin pack contains sugars which will gradually dissolve during fermentation. What I would like to know is how much, so I can make a reasonable correction to the SG in order to calculate the ABV.
When I measured SG after mixing the kit to the specified volume, but before adding the grape skin pack, I read 1.075. I then added the grape skin pack, stirred well again, and measured 1.081. After 24 hours, fermentation is well on its way, and I read 1.087.
I figure that if there is a known amount of sugar in the grape skin pack it should be possible to specify an SG correction. Any thoughts?
Of course I know that the grape skin pack contains sugars which will gradually dissolve during fermentation. What I would like to know is how much, so I can make a reasonable correction to the SG in order to calculate the ABV.
When I measured SG after mixing the kit to the specified volume, but before adding the grape skin pack, I read 1.075. I then added the grape skin pack, stirred well again, and measured 1.081. After 24 hours, fermentation is well on its way, and I read 1.087.
I figure that if there is a known amount of sugar in the grape skin pack it should be possible to specify an SG correction. Any thoughts?