Wow,

I wish I knew what all that meant :-)

It is an apple wine made from a recipe base on that from CJJ Berry's First
Steps... I added a blend of acids as per his instructions but didn't check
the acidity. (Will have to get an acid test kit).

"frederick ploegman" wrote in message
...
Hi

Got back to find so many posts that I decided to reset my reader and get
a fresh start. Senior moment (don't ever get old) 'cause now I can't find
the threads I was watching. Will do my best to answer those I can find.

RDC

You have about 12.2%ABV in that wine. However, with an end reading
of 0.984, I would *guess* that this is a "Country" (non-grape) wine and
that there *may* not be enough acid in it. If this wine were mine, I
would
re-check the pH immediately. If I found that it was higher than ~3.5, (ie
4.0) I would adjust_both_acid and SO2 to achieve an "aseptic" level of
molecular SO2. If my *guess* turned out to be wrong, at least I would
be satisfied that my wine would "keep". HTH

Frederick

PS - Let me add this in here. About all that most "modern" winemakers
do is hammer all their ferments down to as close to bone dry as they can
get them and either leave them that way or stabilize chemically and
re-sweeten later. For these folks there is no *need* for end alcohol
calculation since the original PA already tells you how much alcohol will
be in that wine _if_ and _when_ the wine goes DRY !! (eg when all of
the sugar is consumed). So - for all of these folks, all they have to do
is use the original PA number for their "end alcohol" value and print that
on the label. (assuming there have been no subsequent dilutions) This
stuff is *REALLY* easy if you will just let it be. This works because
this is exactly what our hydrometers are designed to do for _practical_
winemakers !!

The only time alcohol (and RS) calculations are_needed_is when a ferment
_doesn't_go dry. (eg for RS ferments and/or "stuck" wines) Even for
"stuck" wines, this isn't really necessary if the maker is determined to
re-start the ferment and hammer it the rest of the way down to dry. About
the only thing it tells him is whether a re-start is feasible or not.

Which pretty much leaves us with only "old fashioned"
RS ferments to worry about. So - for all those who only do "modern"
ferments, forget about all this foolishness and just use the PA number
to print on the labels of your *DRY* wines !! Of course, for wines
that are fermented dry and then re-sweetened, subsequent dilutions
will have to be calculated. HTH and HTMS




"R-D-C" wrote in message
...
Hello,

I know this one gets debated a lot and don't want to start an argument
but was trying to work out the alcohol content of my latest concoction.

I started with SG 1.092 giving PA of 12.5%.

Finished at 0.984.

So, do I have a 12.5% abv wine or do I use the total drop of SG giving
14.5%?

This is only for the label on the bottle for when I give a couple of
bottles away. Main thing is even before any aging it tastes great!
Definitely my best batch yet.