hi to all. i had a silly thought. what makes , say, your specific
gravity higher at the beginning of fermentation? is it the sugar, the
fruit juice or both ? i started wondering if you can raise s.g. before
fermentation by adding sugar or more juice and does this thinking have
a place in winemaking? best regards, lucas

http://www.minibite.com/america/malone.htm

SG is a measure of the density of the solution. Density is how much a
given volume weighs. To get a higher SG you need to increase the
weight of that volume. To do that you have to add something more
dense. Adding fruit juice that is 1.060 toa solution that is 1.070
will not increase the gravity. What you have to do is dissolve more
stuff in it or blend in a higher gravity solution.

So yeah, you can add more sugar to it and get a higher sg.

In the future it would be nice if you left that url out of your posts.
We are not here to bump your google rating and make you money through
google ads.

wrote:
hi to all. i had a silly thought. what makes , say, your specific
gravity higher at the beginning of fermentation? is it the sugar, the
fruit juice or both ? i started wondering if you can raise s.g. before
fermentation by adding sugar or more juice and does this thinking have
a place in winemaking? best regards, lucas

http://www.minibite.com/america/malone.htm

Solids dissolved in water tend to raise its s.g. -- it gets heavier for
the same volume 'cause there's more "stuff" in it. A cup of salt will
raise the s.g. of a quart of water -- but that will never ferment. Its
usually assumed, for winemaking purposes, that fruit juice, either
pressed from grapes or bought from the store, has a higher s.g. than
water only because of its sugar content. Yes there's other things
dissolved in it, but they have a negligable effect on s.g. You can use
sugar, or more sugary juices, or frozen juice concentrate, or cans of
grape juice concentrate bought from the wine making supply store to get
the s.g. to where you want it.

You have already been given the answer to your question but there is a
relationship between the wine style and the SG. A Riesling at 14 %
alcohol may taste hot where a Cab at the same alcohol is not. The
yeast used also matters, some don't mind a lot of alcohol, some
strangle in it.

Sugar makes up around 98% of the disolved solids in clean must; the
others for the most part are the acids and tannin in reds and they stay
behind for the most part too.

Joe

hi, thank you for your answers.i understand now. im retired from the
marines. the url was is a tribute to the men who served our country. i
make nothing off of it.sorry it offended you . best regards,lucas

http://www.minibite.com/america/malone.htm

Well I didn not go to the URL. And I apologize if I was crabby about
it.

If you are not trying to make money off of it that is another matter.
I just get tired of guys trying to use the groups as a way to increase
hits on their sites. That is why I do not go to links I see listed in
messages.

Again, i apologize for being an ass about it.

no need for apolagy mr droopy, but accepted. best regards, lucas

Suggestion regarding your link so everyone knows what you intend it
for: Work it into a genuine .sig line, something like ...

-----
In memory of US troops,
http://www.minibite.com/america/malone.htm