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High Alcohol Wines
I understand about making higher alcohol wines, and adding the sugar gradually as the SG drops, and then calculate the percent alcohol as the sugars are used, based on the starting and after each addition of sugar. My question is, is there a rule of thumb, they you can use when adding sugar? For example when making a 23L batch, what would be the increase in percent for each pound of cane sugar or corn sugar used?
Thanks
Hudson
So don't quote me on this, but I believe that adding 19 ounces (1 pound 3 ounces) by weight of sugar to 23L may raise the potential alcohol by about 1%. In order to raise the potential alcohol by 2%, you'd have to add about 38 ounces
Thanks
Salvador
Oh, you're welcome. Really, that site has helped me a lot. There tends to be a lot of cross referencing, but I just put a SG chart in a spread sheet, added some formulas, and now I've got a great "program" that takes some of the guess work out.
If you take a look at the equations, make sure you realize that every time you add sugar, you raise your volume. (But as the sugar ferments, you loose volume in the form of released carbon dioxide.) So if you decide to make another addition of sugar, you're going to have to measure your volume again . . . and again . . ..
Thanks
Saul
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