Hi Gene, alcohol is definitely less dense than water, but if a wine at
1.000 is not quite dry, why do they calibrate 1.000 with 0PA? Do you
see why I think it is confusing?
Jim
On Nov 27, 9:34 am, gene > wrote:
> The final SG of a wine fermented to dryness has to account for the fact
> that the alcohol in the wine is less dense than water. That's why the
> dry wine has an SG less than 1.000. A wine at SG 1.000 is not quite dry.
>
> Gene
>
> jim wrote:
> > Heh sorry to miss you out. Thanks for the info.
>
> > I understand that PA starts with the potential. What I am getting at
> > is that SG and PA are given a common correlation as being discussed in
> > this thread. Yet, SG works on total movement (from initial to final
> > SG). So, what is the difference between a wine with PA of 15 that
> > finishes at SG 1.000 and a wine with a PA of 15 which finishes at
> > 0.990?
>
> > That still *weirds me out* Many thanks and I hope this isn't too off
> > topic.
>
> > Jim
>
> > On Nov 27, 1:04 am, pp > wrote:
> >> Why is everybody calling me Joe these days? :-p
>
> >> As for the 0.990 vs 1.000 difference, basically, you can think about
> >> it as the table being designed so that instead of using the difference
> >> between the starting and final sg points, you're only using the
> >> starting point. In other words, the table is built with the assumption
> >> that your wine ferments completely to dryness (because that's what PA
> >> means) and gives you the PA values with that assumption.
>
> >> Pp
>
> >> On Nov 26, 1:37 pm, jim > wrote:
>
> >>> I use this table:http://www.brsquared.org/wine/CalcInfo/HydSugAl.htm
> >>> which backs paul and joe's comments.
> >>> I have to admit though, I never quite understood how this can be if
> >>> 0PA is 1.000 and I usually ferment down to around 0.990
> >>> Jim
> >>> On Nov 26, 8:36 pm, pp > wrote:
> >>>> On Nov 26, 11:46 am, "Paul E. Lehmann" > wrote:
> >>>>> Joe Sallustio wrote:
> >>>>>>> Hi. Is there a special starter I should use to
> >>>>>>> re-start this? Room temperature shouldn't be
> >>>>>>> an issue - it's being kept in my pantry so it
> >>>>>>> is always warm enough.
> >>>>>> Steve's post already gave you great advice and
> >>>>>> the correct value of
> >>>>>> 'potential alcohol' for 1.100SG. (My tables
> >>>>>> came from NBS so I know
> >>>>>> they are right.) The only thing I would expand
> >>>>>> on is the amount of
> >>>>>> time to give it to get going. Starters need to
> >>>>>> get going really well
> >>>>>> before you add them to the total volume. I
> >>>>>> keep doubling the volume of the starter and let
> >>>>>> it get back to fermenting strongly.
> >>>>>>> 13% ABV for an apple wine might be a little
> >>>>>>> heavy duty; if this died at around 9 or 10 % I
> >>>>>>> might be happy with that. I show that as 1.022
> >>>>>>> to 1.029 S.G.
> >>>>>> bobdrob,
> >>>>>> I show 1.115 as 19.3 % ABV; I have the book at
> >>>>>> home that probably
> >>>>>> takes them higher; I have spreadsheet I made on
> >>>>>> my work PC. I can email you the spreadsheet.
> >>>>>> Joe
> >>>>> Joe, are you sure of that? I quick check on my
> >>>>> program shows 1.115 SG to be equivalent to 15.78
> >>>>> Brix and the PA to be 15.78- Hide quoted text -
> >>>>> - Show quoted text -
> >>>> Same here - don't have the tables on me but last couple of years we
> >>>> got some Zin and Petite Sirah grapes that were over 1.130. I remember
> >>>> checking the PA on those and even that was definitely under 20% - not
> >>>> that we fermented them that way!
> >>>> Pp- Hide quoted text -
> >>> - Show quoted text -