For once I agree completely with Fred! The only way to hit it exactly is
mix it from scratch. (Fred and I have a running battle on calculating
alcohol.) There are different methods of calculating potential alcohol.
And then you have to determine the actual alcohol yield after it is
finished. No guarantees on hitting your target. No real guarantee that it
will end as bone dry as you wish but that is controllable to some extent.
You can only aim. By Fred's method, he would say you would hit 12%. I
would say you may hit 13% with the same method. No agreement there. Just
pick a method and make what you get. If it turns out too hot, lower the SG
in the next batch.

Ray

"JEP" > wrote in message
om...
> "frederick ploegman" > wrote in message
>...
> > I wish to plan a country wine. I would like it to finish bone dry with
> > exactly 12%abv in the finished wine. Where should I set my original
> > (pre-pitch) SG ??
>
> Set it at 1.000 then add enough alcohol to bring it up to 12% ABV.
> It's the only way to hit 12% exactly. I worked this out to about 18.5
> US fl. oz of Everclear to 1 US gallon of wine (well really distilled
> water to get a starting SG of 1.000).
>
> There is no way you will hit exactly 12% ABV when working with yeast,
> the best you can do is a ball park estimate. There are just way to
> many variables that are out of your control.
>
> I think a must with an original SG = 1.090 - 1.093 (brix 21.5 - 22 )
> should get you in the ball park of 12% ABV.
>
> Andy