Jerry

Comments interspersed:


"Jerry DeAngelis" wrote in message
ink.net...

1.) I never personally calculate end point alcohol using hydrometers, but
I do agree that many need/want to do that .

For the great majority of winemakers, this is a need, not a want.

Relative to your 1090/990 example, (the numbers are irrelevant ),

For those that use SG readings, such numbers and examples_are_
relevant.

if I used my hydrometer I would simply have recorded the starting Brix,
and the ending Brix, then used Margolit's formula, which I have given in
other posts.

I am fully aware that this methodology is often used. Mostly by those
that work with fresh grapes. I have often said in this group that
all calculations are "fixed to the BRIX". And this is true no matter
which approach is adopted.

Please note that I would use these methods, or recommend them for home
winemakers only,

And I would recommend that each individual be allowed to choose
whichever methodology they feel best suites their needs.

and I would stress that these are _estimates_ only.

And so would I. It is_you_that assume I was speaking in absolutes, in
spite of the fact that I told you that I was not.

Furthermore, since the research shows that the factor can be anything
between 0.55 and 0.60, I would probably recommend that these numbers be
used to estimate a range of alcohol. I would in no case suggest that
these numbers are anything but estimates.

The original question posed in this thread was what number he should
put on his label. The answers he received ranged from 12.1 to 15.3409.
The discussion then turned to the formulas found in various references.
It's pretty hard to discuss_formulas_without using numbers and examples !!


Frankly I would pick at 22 Brix

And so would we all, _if_ we were dealing only with fresh grapes. Our
blackberries never get to 22 BRIX and neither do our rose petals. Thus,
we are forced to "create" our own musts, and things like sugar/alcohol
management assume a much greater importance for anyone that moves
beyond kits and recipes and begins to "design" their own ferments.

It would be incredibly arrogant of me to state that I knew enough about
the complex wine making process to nail a specific % a priori.

I agree. And I think it is incredibly arrogant of you to continue to insist
that
this is what I was doing even after I explained that this was not the case.
It was not then, it is not now, nor will it _ever_ be.

I think we can agree on one thing. It is long past time that we put an end
to this so the group can get back to it's usual high level of decorum. I
offered to withdraw from the discussion in this thread if you provided
answers. And, being a man of my word, I will do so now. I might
suggest that you answer the original poster's question, but that, of course,
as always, is entirely up to you.

Frederick