Help with gravity/suggar addition plz - may have cocked up.
- Cully
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Help with gravity/suggar addition plz - may have cocked up.
Have been given some grapes from a friend with Noble Mould on them. After a lot of reading decided to leave the mould on and go ahead and make some wine. So mashed them in a bin, took a gravity reading and set about Chapitalizing the must. Took gravity which was 1.070, applied the calculators on Brewers Friend and its saying I need to add 200grams of sugar to get an end strength of 12.5%. What is puzzling me slightly is that I made some apple wine last week which when applied to the same calculator needed 1 kilo of sugar, which I duly added and stirred in. I may have cocked up here. If I have added too much brewers sugar will this make the resultant apple wine undrinkable?
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Re: Help with gravity/suggar addition plz - may have cocked
what was the gravity reading for the apple before adding sugar? most country wine recipes i've seen/used seem to use around a kilo of sugar per gallon. sometimes more. very few of them go into such technical details as adjusting for specific sugar content of the fruit. point i guess being, a kilo of sugar doesn't seem like an unreasonable addition, to me at least..
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Re: Help with gravity/suggar addition plz - may have cocked
Yes the apple sounds fine I will usually add between 1kg - 1.3kg of sugar per gallon,
I'd be interested to find out how you get on with those grapes
I'd be interested to find out how you get on with those grapes
- Cully
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Re: Help with gravity/sugar addition plz - may have cocked u
The must tastes fantastic. Going to add 200 g sugar to the squashed must tomorrow and take another reading. When the first fermentation dies down and I can put it in to a demijohn, will take another reading and adjust for 13% strength. The apples came from the same bloke and are legacy cookers of various types. He has Pears too but they all fell and went off quick - he is going to keep them for me next year.
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