My two gallons of pomegranate wine has cleared to a beautiful bright
red and I'm ready to bottle it up. But first, I want to sweeten it up a bit.
I measured the specific gravity of a Muscat Canneli that my wife and I
both agree on as the proper sweetness. It came out to be 1.015 SG. The
pomegranate wine measures 0.996 SG.
According to one source, 7 1/2 ounces of sugar will just about hit the
mark for the 2 gallons. Since I'm a total tyro at this winemaking gig, I
would be delighted if you folks would check that over and confirm or correct
me.
Please, if I don't have the correct number for the added sugar, point
me at a reference so I can do it correct next time.

Regards,

Casey Wilson
Freelance Writer
and Photographer

Casey Wilson wrote:
> My two gallons of pomegranate wine has cleared to a beautiful bright
> red and I'm ready to bottle it up. But first, I want to sweeten it up a bit.
> I measured the specific gravity of a Muscat Canneli that my wife and I
> both agree on as the proper sweetness. It came out to be 1.015 SG. The
> pomegranate wine measures 0.996 SG.
> According to one source, 7 1/2 ounces of sugar will just about hit the
> mark for the 2 gallons. Since I'm a total tyro at this winemaking gig, I
> would be delighted if you folks would check that over and confirm or correct
> me.
> Please, if I don't have the correct number for the added sugar, point
> me at a reference so I can do it correct next time.
>
> Regards,
>
> Casey Wilson
> Freelance Writer
> and Photographer
>
>
Casey,

Congratulations on the Pomegranate wine. It sounds interesting.

I don't have an exact answer on your sugar addition, but a piece of
advice: Do several small-quantity bench tests before you commit to the
whole two gallons. You can always add the test samples back to the batch
after you zero in on the right amount. Here's the problem, or possible
problem: You probably don't know the acidity levels of both the
pomegranate & Muscat wines. Since acidity & sweetness balance off each
other, it's hard to predict the effect of your calculated addition.

It sounds like you're on the right track though.

--
Mike MTM, Cokesbury, NJ, USA

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"Mike McGeough" > wrote in message
...
> Casey Wilson wrote:
>> My two gallons of pomegranate wine has cleared to a beautiful bright
>> red and I'm ready to bottle it up. But first, I want to sweeten it up a
>> bit.
>> I measured the specific gravity of a Muscat Canneli that my wife and
>> I both agree on as the proper sweetness. It came out to be 1.015 SG. The
>> pomegranate wine measures 0.996 SG.
>> According to one source, 7 1/2 ounces of sugar will just about hit
>> the mark for the 2 gallons. Since I'm a total tyro at this winemaking
>> gig, I would be delighted if you folks would check that over and confirm
>> or correct me.
>> Please, if I don't have the correct number for the added sugar,
>> point me at a reference so I can do it correct next time.
>>
>> Regards,
>>
>> Casey Wilson
>> Freelance Writer
>> and Photographer
> Casey,
>
> Congratulations on the Pomegranate wine. It sounds interesting.
>
> I don't have an exact answer on your sugar addition, but a piece of
> advice: Do several small-quantity bench tests before you commit to the
> whole two gallons. You can always add the test samples back to the batch
> after you zero in on the right amount. Here's the problem, or possible
> problem: You probably don't know the acidity levels of both the
> pomegranate & Muscat wines. Since acidity & sweetness balance off each
> other, it's hard to predict the effect of your calculated addition.
>
> It sounds like you're on the right track though.
>
> --
> Mike MTM, Cokesbury, NJ, USA

Good point, Mike. Pity -- the Muscat didn't last long enough to do a TA
test. What I see as a potential problem for me with your idea is tracking
the volume/weight ratios on small samples then having to extrapolate the
result to the final volume. But I'll definitely consider ways to do that --
unless you have some suggestions.

???

Casey

On Sun, 11 Mar 2007 00:10:22 GMT, "Casey Wilson" >
wrote:

> My two gallons of pomegranate wine has cleared to a beautiful bright
>red and I'm ready to bottle it up. But first, I want to sweeten it up a bit.
> I measured the specific gravity of a Muscat Canneli that my wife and I
>both agree on as the proper sweetness. It came out to be 1.015 SG. The
>pomegranate wine measures 0.996 SG.
> According to one source, 7 1/2 ounces of sugar will just about hit the
>mark for the 2 gallons. Since I'm a total tyro at this winemaking gig, I
>would be delighted if you folks would check that over and confirm or correct
>me.
> Please, if I don't have the correct number for the added sugar, point
>me at a reference so I can do it correct next time.
>
>Regards,
>
>Casey Wilson
>Freelance Writer
> and Photographer


According to my daughter's modification of Walter's sweetness
calculator you would need 13 .5 oz sugar for 2 gallons.

I sent you the Excel file I think.

Anyway I'd add your 7.5 oz and then take another reading.

Regards
Charlie

>
> According to my daughter's modification of Walter's sweetness
> calculator you would need 13 .5 oz sugar for 2 gallons.
>
> I sent you the Excel file I think.
>
> Anyway I'd add your 7.5 oz and then take another reading.

I come up with close to what Charlie said too; I would do exactly what
he said but taste it too, besides measuring. This is not Muscat
Canelli. You may like it with more or less sugar and if you only add
in half you can add more. That's never a bad rule if you don't have
access to weighing equipment. Figure it out maybe using measuring
cups, add a tenth and taste; keep adding until you like it.

Joe

Casey Wilson wrote:

[snip]

What I see as a potential problem for me with your idea is tracking
> the volume/weight ratios on small samples then having to extrapolate the
> result to the final volume.

How about counting out how many level teaspoons it takes to get 7.5 (or
13.5) ounces, and then use the appropriate fractional measurements to
sweeten a 8 oz samples? A set of measuring spoons often has fractions
down to 1/8 tsp.You can get fair precision that way.

Still, don't put complete faith in your initial calculations.


--
Mike MTM, Cokesbury, NJ, USA

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Mike is right. Preceived sweetness is not something you can readily
measure. It depends greatly on a lot of things including acidity and tanin
level. Your pomegranet wine is not going to come out the same as a muscat.
I would recomend you measure out a given quantity of wine (liter or pint or
whatever) and do it by taste. This is the funest part of winemaking!

It sounds like you do want something sweet so start off with 1/2 oz per
pint. This is roughly what the muscat was. Taste it. If it is too sweet,
add more wine, keeping careful records of quantity. If not sweet enough add
more sugar. When you get the right sweetness, think about the brightness of
the wine which is the acidity on the tounge. You may need to adjust it.
When you close in on a solution, ratio the additions up to the remaining
wine. Add a little less than you calculated and put it back for a month or
so. Then taste it again. You may need a final adjustment after the wine
and new sugar are fully integrated. Then bottle.

Oh, I assume you are stabilizing the wine so it will not starte fermenting
again. Either steril filter or add sorbate.

Ray

"Mike McGeough" > wrote in message
...
> Casey Wilson wrote:
>> My two gallons of pomegranate wine has cleared to a beautiful bright
>> red and I'm ready to bottle it up. But first, I want to sweeten it up a
>> bit.
>> I measured the specific gravity of a Muscat Canneli that my wife and
>> I both agree on as the proper sweetness. It came out to be 1.015 SG. The
>> pomegranate wine measures 0.996 SG.
>> According to one source, 7 1/2 ounces of sugar will just about hit
>> the mark for the 2 gallons. Since I'm a total tyro at this winemaking
>> gig, I would be delighted if you folks would check that over and confirm
>> or correct me.
>> Please, if I don't have the correct number for the added sugar,
>> point me at a reference so I can do it correct next time.
>>
>> Regards,
>>
>> Casey Wilson
>> Freelance Writer
>> and Photographer
> Casey,
>
> Congratulations on the Pomegranate wine. It sounds interesting.
>
> I don't have an exact answer on your sugar addition, but a piece of
> advice: Do several small-quantity bench tests before you commit to the
> whole two gallons. You can always add the test samples back to the batch
> after you zero in on the right amount. Here's the problem, or possible
> problem: You probably don't know the acidity levels of both the
> pomegranate & Muscat wines. Since acidity & sweetness balance off each
> other, it's hard to predict the effect of your calculated addition.
>
> It sounds like you're on the right track though.
>
> --
> Mike MTM, Cokesbury, NJ, USA
>
> Posted Via Usenet.com Premium Usenet Newsgroup Services
> ----------------------------------------------------------
> ** SPEED ** RETENTION ** COMPLETION ** ANONYMITY **
> ----------------------------------------------------------
> http://www.usenet.com

On Sun, 11 Mar 2007 01:10:22 +0100, Casey Wilson >
wrote:

> both agree on as the proper sweetness. It came out to be 1.015 SG. The
> pomegranate wine measures 0.996 SG.
> According to one source, 7 1/2 ounces of sugar will just about hit
> the mark for the 2 gallons.

Looks to me like 7.5 will be not enough.

Sucrose solution density changes are close to linear (ie same amount of
sugar added, same change of SG almost regardless of initial concentration;
that's not always the case with density changes). To change from 1.0100
g/mL to 1.0200 g/mL (0.0100 g/mL difference) you need to add 25.2 g
sucrose per liter. You want to change your SG by 0.019 g/mL - so you need
about 48g sucrose (=25.2*0.019/0.01) per liter. Thats about 6.4 ounce per
gallon, or 12.8 ounce per 2 gallons.

That's less than 13.5 proposed by others, but at least it is obvious that
7.5 is not enough

Borek
(density from the CASC built-in density tables, unfortunately sucrose is
not present in the trial version)
--
http://www.chembuddy.com/?left=CASC&...n_calcul ator
http://www.ph-meter.info/pH-electrode

http://www.bpp.com.pl/?left=dysleksja&right=dysleksja
http://www.terapia-kregoslupa.waw.pl