I am coming across different total must yields that is complicating the SO2 amount I want to add to my crush in order to "clean the slate".
From experience and published evidence, finished yield is 2.5 gal/lug. But the gross (must) yield is trickier to calculate (you're dealing with liquid and solids with skins and juice). Some opinions put it at about 3.8 gal/lug.
Looking at last year's notes, I added 22 grams to 25 lugs (3.3 grams per 10 gallons based on MoreWine Guide to making red wine)
My notes state that I based this on a 66 galling yield from 25 lugs. But that's only 2.6 gal/lug so may have been too low. I think it should have been closer to 30 grams based on a 3.5 gal yield/lug It did ferment well...
Where are you guys at with this? About to crush this morning so I would appreciate some help. Thoughts? Thanks!
From experience and published evidence, finished yield is 2.5 gal/lug. But the gross (must) yield is trickier to calculate (you're dealing with liquid and solids with skins and juice). Some opinions put it at about 3.8 gal/lug.
Looking at last year's notes, I added 22 grams to 25 lugs (3.3 grams per 10 gallons based on MoreWine Guide to making red wine)
My notes state that I based this on a 66 galling yield from 25 lugs. But that's only 2.6 gal/lug so may have been too low. I think it should have been closer to 30 grams based on a 3.5 gal yield/lug It did ferment well...
Where are you guys at with this? About to crush this morning so I would appreciate some help. Thoughts? Thanks!