"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

Andy

Another question. Assuming a normal must, and a normal ferment that
does not "stick", if I set my original brix at 22, do I have a reasonable
expectation that the wine will have ~12%abv when the ferment is
finished ?? Any chance at all that I might end up with 13.2% ??
14.4% ?? Maybe even 16% ??

Frederick