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Sugar, SG, and correction?

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stdkls28

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I've been adding sugar "Blindly" and would like a little insight into how i may use the SG reading.

I think from reading i've read that a good SG to start fermentation at is 1.095. is this correct?

Also in what increments do you add sugar to minuplate the SG? cups, Table spoons, lbs? is there a chart? if not how much to raise SG by .001, etc?

Then the wine is fermented out and dry at .990. correct?
 

UglyBhamGuy

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From what i have noticed...
4 oz. of sugar (1/2 cup) will raise the S.G. 10 points in 1 gallon of water (i.e. - from 1.080-1.090)

Someone correct me if i am wrong.
 

ffemt128

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I downloaded wine calc. Its a program that does all kinds conversions and is very usefull. Plug in your starting gravity and your target gravity and it will tell you how much sugar to add. There is a link in one of the stickies.

I bought a small scale for $18.00 for wine making. Well worth the investment.
 

winemaker_3352

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From what i have noticed...
4 oz. of sugar (1/2 cup) will raise the S.G. 10 points in 1 gallon of water (i.e. - from 1.080-1.090)

Someone correct me if i am wrong.
That is pretty close to what i get - i added 8oz each time and my SG went up:

Starting SG = 1.022
added 8oz of sugar and got SG = 1.044
added 7oz of sugar and got SG = 1.062
added 10oz of sugar and got SG = 1.086.
 

stdkls28

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Awesome, thanks guys! This is what i was lookin for!
 

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