I just finished the following recipe and am wondering how much sugar
remains in the beverage.

5 gallons lemonade (made from frozen concentrate)
5 pounds sugar
champagne yeast
yeast energizer

Starting SG was 1.08. Final SG is 1.03 or about 6.6% alcohol. I've
siphoned it into a keg and it is carbonating as I type.

I'm sure hoping there is a lot less than a pound of sugar per gallon
left in.

Andrew

Let me see if I can calculate this in the right way.

The sugar in the must is dependable on the acid.
So let us do the calculations:

1030 - 1000 = 30
At acid lower as 6 grams per liter (30 x 2.6) - 20 = 58 grams per liter
At acid between 6 to 10 it will be (30 x 2.6) - 25 = 53 grams per liter

So the residual sugar will be between 53 and 58 grams per liter.
It will be a sweet wine.
Fermcalc converts this to .44 punds per gallon

There is another way of doing the math but that involves a lot of work
and a very accurate hydrometer. There are special hydrometers called
wine-weighers made for this purpose and available here in Europw but I
bet a refractometer could do the same.
If anyone is interested I can post the residual sugar measurement
method here.

Luc Volders

On Thu, 02 Aug 2007 05:04:28 +0000, Andrew wrote:

I just finished the following recipe and am wondering how much sugar
remains in the beverage.

5 gallons lemonade (made from frozen concentrate)
5 pounds sugar
champagne yeast
yeast energizer

Starting SG was 1.08. Final SG is 1.03 or about 6.6% alcohol. I've
siphoned it into a keg and it is carbonating as I type.

I'm sure hoping there is a lot less than a pound of sugar per gallon
left in.

Andrew

On Aug 2, 3:38 am, Luc Volders wrote:
Let me see if I can calculate this in the right way.

The sugar in the must is dependable on the acid.
So let us do the calculations:

1030 - 1000 = 30
At acid lower as 6 grams per liter (30 x 2.6) - 20 = 58 grams per liter
At acid between 6 to 10 it will be (30 x 2.6) - 25 = 53 grams per liter

So the residual sugar will be between 53 and 58 grams per liter.
It will be a sweet wine.
Fermcalc converts this to .44 punds per gallon

There is another way of doing the math but that involves a lot of work
and a very accurate hydrometer. There are special hydrometers called
wine-weighers made for this purpose and available here in Europw but I
bet a refractometer could do the same.
If anyone is interested I can post the residual sugar measurement
method here.

Luc Volders



On Thu, 02 Aug 2007 05:04:28 +0000, Andrew wrote:
I just finished the following recipe and am wondering how much sugar
remains in the beverage.

5 gallons lemonade (made from frozen concentrate)
5 pounds sugar
champagne yeast
yeast energizer

Starting SG was 1.08. Final SG is 1.03 or about 6.6% alcohol. I've
siphoned it into a keg and it is carbonating as I type.

I'm sure hoping there is a lot less than a pound of sugar per gallon
left in.

Andrew- Hide quoted text -

- Show quoted text -

Sure, post it.

I'm not sure this won't keep fermenting though. Is that OK? If you
are making hard lemonade you might get better advise on
rec.crafts.brewing.

Joe

Joe Sallustio wrote:


Sure, post it.

I'm not sure this won't keep fermenting though. Is that OK? If you
are making hard lemonade you might get better advise on
rec.crafts.brewing.

Joe


I wouldn't expect it to keep fermenting as the wine/hard lemonade is now
sitting in a keg in my fridge at 37F. I had a taste today and it is not
too bad. A little sweet but it pours with a nice thick, creamy head.

Andrew

Thanks for the reply Luc.

Yes it is a little on the sweet side but it is very drinkable. I had
taken no PH measurements so I have no idea which of your calculations is
more correct. From the looks of things I'll have to moderate myself as I
don't like ingesting large amounts of sugar. Perhaps next time I will
attempt this recipe with less sugar. I'm also considering doing a
similar recipe by fermenting malt extract and adding the lemon to flavour.

I'm just an amateur who's trying to ferment anything that doesn't move.

Andrew

Luc Volders wrote:
Let me see if I can calculate this in the right way.

The sugar in the must is dependable on the acid.
So let us do the calculations:

1030 - 1000 = 30
At acid lower as 6 grams per liter (30 x 2.6) - 20 = 58 grams per liter
At acid between 6 to 10 it will be (30 x 2.6) - 25 = 53 grams per liter

So the residual sugar will be between 53 and 58 grams per liter.
It will be a sweet wine.
Fermcalc converts this to .44 punds per gallon

There is another way of doing the math but that involves a lot of work
and a very accurate hydrometer. There are special hydrometers called
wine-weighers made for this purpose and available here in Europw but I
bet a refractometer could do the same.
If anyone is interested I can post the residual sugar measurement
method here.

Luc Volders

On Thu, 02 Aug 2007 05:04:28 +0000, Andrew wrote:

I just finished the following recipe and am wondering how much sugar
remains in the beverage.

5 gallons lemonade (made from frozen concentrate)
5 pounds sugar
champagne yeast
yeast energizer

Starting SG was 1.08. Final SG is 1.03 or about 6.6% alcohol. I've
siphoned it into a keg and it is carbonating as I type.

I'm sure hoping there is a lot less than a pound of sugar per gallon
left in.

Andrew

Go to:
http://winemaking.jackkeller.net/hydrom.asp

Use chart (table) at the bottom for cross referencing.



"Andrew" wrote in message
news:wBdsi.23990$rX4.11856@pd7urf2no...
I just finished the following recipe and am wondering how much sugar
remains in the beverage.

5 gallons lemonade (made from frozen concentrate)
5 pounds sugar
champagne yeast
yeast energizer

Starting SG was 1.08. Final SG is 1.03 or about 6.6% alcohol. I've
siphoned it into a keg and it is carbonating as I type.

I'm sure hoping there is a lot less than a pound of sugar per gallon left
in.

Andrew

Ok here is the procedure for measuring residual sugar in a must.
Mind you the must may be fermenting or it can be a finshed wine.

I'll keep it simple.

First get a measuring jar with a good scale.
Now fill it with 250 ml of wine (that is a quart liter or anything similar
in us measurements).

Now measure the SG at 20 degrees celius (please do the conversion)
And jot it down somewhere.

Now we put the must or wine in a jar and boil it until at least half of
the must or wine is boiled.

Cool it down adn add distilled water or if that is not available tap water
until you have again exactly 250ml.

So basically what you have done is boiled all the alcohol out of the must
and added water until the exact amount of juice is reached before boiling.

So now we do the measurement with the SG meter again at 20 degrees
celsius (the temperature is critical otherwise the measurements
are not exact).

This last figure gives us the SG of a must with no alcohol and
that is the SG of a plain juice with sugar.
So the SG tells us how much sugar is in the must just like we are
used to do.

So now we have the residual sugar. But there is a bonus.

We have the SG of the must with alcohol and we have now the SG of
the must without alcohol. The difference can tell us the amount
of alcohol in the must.

Here is the tabel with the figures:

Differnce in SG ; Alcohol by volume
1 ;0,66
2 ;1,34
3 ;2,02
4 ;2,71
5 ;3,42
6 ;4,14
7 ;4,88
8; 5,63
9 ;6,40
10 ;7,18
11; 7,98
12 ;8,80
13 ;9,65
14 ;10,51
15 ;11,40
16 ;12,30
17 ;13,20
18 ;14,10
19 ;15,10
20 ;16,00
21 ;17,00
22 ;18,00
23 ;19,00
24 ;20,00
25 ;21,00
26 ;22,00

With this method you can analyse all wine that you ahve around
or even fermenting musts on which you forgot to take the
readings. Because you will know the amount of alcohol in the
must and the amount of residual sugar.

I hope this is not to technically and clear for all
of you. Please feel free to ask questions here in this
usenet group or e-mail me privately )
or contact me through my web-log http://wijnmaker.web-log.nl/

And OOOOOOOPPPPPPPSSSSSSS:
I just read the original mail again.
Andrew stated that the wine had as SG of 1030 when it finished.
So the SG is the SG of the fluid with sugar and alcohol.
So the alcohol has less weight as water so there will even be a
bit more residual sugar in it...........
So use the method above to get the right figures.

I resume:
First measure some must. Boil it. Fill it up to the original amount
with (preferably distilled) water and measure it again.
The last figure gives you the residual sugar. The difference
tells the amount of alcohol in it.

In the near future I will make a blog entry for this in my web-log
with the decent tables.

Luc Volders


On Thu, 02 Aug 2007 14:28:29 -0700, Joe Sallustio wrote:

On Aug 2, 3:38 am, Luc Volders wrote:
Let me see if I can calculate this in the right way.

The sugar in the must is dependable on the acid.
So let us do the calculations:

1030 - 1000 = 30
At acid lower as 6 grams per liter (30 x 2.6) - 20 = 58 grams per liter
At acid between 6 to 10 it will be (30 x 2.6) - 25 = 53 grams per liter

So the residual sugar will be between 53 and 58 grams per liter.
It will be a sweet wine.
Fermcalc converts this to .44 punds per gallon

There is another way of doing the math but that involves a lot of work
and a very accurate hydrometer. There are special hydrometers called
wine-weighers made for this purpose and available here in Europw but I
bet a refractometer could do the same.
If anyone is interested I can post the residual sugar measurement
method here.

Luc Volders



On Thu, 02 Aug 2007 05:04:28 +0000, Andrew wrote:
I just finished the following recipe and am wondering how much sugar
remains in the beverage.

5 gallons lemonade (made from frozen concentrate)
5 pounds sugar
champagne yeast
yeast energizer

Starting SG was 1.08. Final SG is 1.03 or about 6.6% alcohol. I've
siphoned it into a keg and it is carbonating as I type.

I'm sure hoping there is a lot less than a pound of sugar per gallon
left in.

Andrew- Hide quoted text -

- Show quoted text -

Sure, post it.

I'm not sure this won't keep fermenting though. Is that OK? If you
are making hard lemonade you might get better advise on
rec.crafts.brewing.

Joe

I don't understand your alcohol table. How did you
get those numbers ??

What is the SG of pure alcohol ??


"Luc Volders" wrote in message
news
Ok here is the procedure for measuring residual sugar in a must.
Mind you the must may be fermenting or it can be a finshed wine.

I'll keep it simple.

First get a measuring jar with a good scale.
Now fill it with 250 ml of wine (that is a quart liter or anything similar
in us measurements).

Now measure the SG at 20 degrees celius (please do the conversion)
And jot it down somewhere.

Now we put the must or wine in a jar and boil it until at least half of
the must or wine is boiled.

Cool it down adn add distilled water or if that is not available tap water
until you have again exactly 250ml.

So basically what you have done is boiled all the alcohol out of the must
and added water until the exact amount of juice is reached before boiling.

So now we do the measurement with the SG meter again at 20 degrees
celsius (the temperature is critical otherwise the measurements
are not exact).

This last figure gives us the SG of a must with no alcohol and
that is the SG of a plain juice with sugar.
So the SG tells us how much sugar is in the must just like we are
used to do.

So now we have the residual sugar. But there is a bonus.

We have the SG of the must with alcohol and we have now the SG of
the must without alcohol. The difference can tell us the amount
of alcohol in the must.

Here is the tabel with the figures:

Differnce in SG ; Alcohol by volume
1 ;0,66
2 ;1,34
3 ;2,02
4 ;2,71
5 ;3,42
6 ;4,14
7 ;4,88
8; 5,63
9 ;6,40
10 ;7,18
11; 7,98
12 ;8,80
13 ;9,65
14 ;10,51
15 ;11,40
16 ;12,30
17 ;13,20
18 ;14,10
19 ;15,10
20 ;16,00
21 ;17,00
22 ;18,00
23 ;19,00
24 ;20,00
25 ;21,00
26 ;22,00

With this method you can analyse all wine that you ahve around
or even fermenting musts on which you forgot to take the
readings. Because you will know the amount of alcohol in the
must and the amount of residual sugar.

I hope this is not to technically and clear for all
of you. Please feel free to ask questions here in this
usenet group or e-mail me privately )
or contact me through my web-log http://wijnmaker.web-log.nl/

And OOOOOOOPPPPPPPSSSSSSS:
I just read the original mail again.
Andrew stated that the wine had as SG of 1030 when it finished.
So the SG is the SG of the fluid with sugar and alcohol.
So the alcohol has less weight as water so there will even be a
bit more residual sugar in it...........
So use the method above to get the right figures.

I resume:
First measure some must. Boil it. Fill it up to the original amount
with (preferably distilled) water and measure it again.
The last figure gives you the residual sugar. The difference
tells the amount of alcohol in it.

In the near future I will make a blog entry for this in my web-log
with the decent tables.

Luc Volders


On Thu, 02 Aug 2007 14:28:29 -0700, Joe Sallustio wrote:

On Aug 2, 3:38 am, Luc Volders wrote:
Let me see if I can calculate this in the right way.

The sugar in the must is dependable on the acid.
So let us do the calculations:

1030 - 1000 = 30
At acid lower as 6 grams per liter (30 x 2.6) - 20 = 58 grams per liter
At acid between 6 to 10 it will be (30 x 2.6) - 25 = 53 grams per liter

So the residual sugar will be between 53 and 58 grams per liter.
It will be a sweet wine.
Fermcalc converts this to .44 punds per gallon

There is another way of doing the math but that involves a lot of work
and a very accurate hydrometer. There are special hydrometers called
wine-weighers made for this purpose and available here in Europw but I
bet a refractometer could do the same.
If anyone is interested I can post the residual sugar measurement
method here.

Luc Volders



On Thu, 02 Aug 2007 05:04:28 +0000, Andrew wrote:
I just finished the following recipe and am wondering how much sugar
remains in the beverage.

5 gallons lemonade (made from frozen concentrate)
5 pounds sugar
champagne yeast
yeast energizer

Starting SG was 1.08. Final SG is 1.03 or about 6.6% alcohol. I've
siphoned it into a keg and it is carbonating as I type.

I'm sure hoping there is a lot less than a pound of sugar per gallon
left in.

Andrew- Hide quoted text -

- Show quoted text -

Sure, post it.

I'm not sure this won't keep fermenting though. Is that OK? If you
are making hard lemonade you might get better advise on
rec.crafts.brewing.

Joe

This not an absolute alcohol table.
The table is suitable when measured the difference between the
plain must and the boiled must.

When boiled there will be no alcohol left in the must.......

Luc Volders

On Sun, 05 Aug 2007 15:39:25 -0500, frederick ploegman wrote:

I don't understand your alcohol table. How did you
get those numbers ??

What is the SG of pure alcohol ??

frederick ploegman wrote:

I don't understand your alcohol table. How did you
get those numbers ??

I have no idea either.

What is the SG of pure alcohol ??

Buy a bottle of Everclear and take the weight of
one mililiter and you will have the SG. If you
don't have the tools to do that, take the weight
of a cup of Everclear and a cup of water. Subtract
the weight of the cup from each to get net weights.
Divide the net weight of the Everclear by the net
weight of the water.

You could take a sample of the Everclear and
stick an hydrometer, but I doubt you have an
hydrometer that reads that low.

Southern Comfort has an SG of 0.97. Ethyl
alcohol should be between 0.78 and 0.80,
but acheiving that at home is highly unlikely.

Dick

Yes, I understand the rest of it. It's only the table I don't
understand. Seems to me that such a table would have
to be based on the number of gravity points difference
between pure water and pure alcohol. The ABV column
would then show the relationship for each of those gravity
points.

If I can find some time later I will try to look it up. Or
maybe someone else in the group would be kind enough
to do the research for us. HTH

Frederick



"Luc Volders" wrote in message
news
This not an absolute alcohol table.
The table is suitable when measured the difference between the
plain must and the boiled must.

When boiled there will be no alcohol left in the must.......

Luc Volders

On Sun, 05 Aug 2007 15:39:25 -0500, frederick ploegman wrote:

I don't understand your alcohol table. How did you
get those numbers ??

What is the SG of pure alcohol ??

Sorry I misunderstood you.

This table I copied from an internet site. Now this could be bogus of
course if it not was the same table (just a slight deviation of .1%
at some point) which was supplied by the manufacturer of the wine-weigher.

I never re-checked or recalculated the figures myself, but as they were
supplied by the manufacturer I presume they are right.

Luc


On Mon, 06 Aug 2007 06:30:39 -0500, frederick ploegman wrote:

Yes, I understand the rest of it. It's only the table I don't
understand. Seems to me that such a table would have
to be based on the number of gravity points difference
between pure water and pure alcohol. The ABV column
would then show the relationship for each of those gravity
points.

If I can find some time later I will try to look it up. Or
maybe someone else in the group would be kind enough
to do the research for us. HTH

Frederick

"Paul Arthur" wrote in message
om...

...of Everclear, which is only (at most) 95% ABV. Due to alcohol's
chemical properties, it's really tricky to get a higher concentration
than ~96%.

Much easier is to look up the actual density of ethanol, which is 0.789
g/cm³


Thank you Paul

Here is my thinking. Assuming a water/ethanol mix. Pure
water at SG 1.000 would be zero%ABV, and pure ethanol
at SG 0.789 would be 100%ABV. This means that a 21
point spread would cover the entire range. Yet the table says
that 26 gravity points equals 22%ABV. Without the formula
the table is based on there is no way I can "back engineer" it,
so I am left in a state of confusion. (which is not unusual for
someone my age) ;o)

If anyone figures this out (or finds that formula) please let
me know....... TIA

Frederick

"Andrew" wrote in message
news:wBdsi.23990$rX4.11856@pd7urf2no...

Starting SG was 1.08. Final SG is 1.03 or about 6.6% alcohol. I've
siphoned it into a keg and it is carbonating as I type.

I'm sure hoping there is a lot less than a pound of sugar per gallon left
in.

Andrew

Hi Andrew

No one in the group seems to use my methods but I thought it
might be worth a mention here.

Interim SG (ISG) readings are any readings that are taken after
the yeast has been pitched but before the wine goes bone dry.
For these kinds of readings I find it easiest to use my hydrometer
for cross referencing things (or an identical chart that I hung on the
wall). I would do this as follows:

1. For ABV: 1.080 minus 1.030 equals 50 points used so far.
So I would cross refernce 1.050 to the PA scale and see that
I had about 6.6% alcohol.
2. For RS: Just cross reference 1.030 to the BRIX scale and
and see that I had about 7.8%RS.
3. For sugar: Knowing that for readings below 1.030 it takes
about 2 ounces of sugar in a gallon to raise the SG by about
5 points, I would calculate remaining sugar as follows:
30 divided by 5 equals 6, times 2 equals 12 ounces of sugar
per gallon remaining in the wine/must.

There is of course an offset for alcohol, but for your purpose
here these estimates are probably "good enough". I think these
kinds of estimates are what most folks use anyway. HTH

Frederick