Paul

Sorry. I would normally expect such a wine to have an end SG
reading of 0.988 rather than 0.998.

Frederick


"Paul S. Remington" > wrote in message
m...
> Hello Fred and thank you for the reply. Ray was the only one to reply
> who might help determine the error in my calculations. Hopefully I'll
> figure out what I did wrong.
>
> Thanks also on the assessment of my wine. Although I'm happy to
> report that my wine most definitely isn't stuck. Clinitest shows it's
> bone dry, as do taste tests. Taste tests reveal a strong alcoholic
> snap, reminiscent of a Washington state wine called Duck Pond, which
> is about 14.5%. Dextrose additions raised Brix to 24 at start of
> fermentation, so those yeasties had a lot to feed upon! I'd be
> shocked if this were at the levels of my 2002 Seyval, which is at
> about 12.5%.
>
> I used Enoferm CY-3079 yeast, which is good up to about 14%
> alcohol with decent temperature tolerance. Used Lallemand Go-Ferm
> nutrient through primary and Fermaid-K nutrient after an eight Brix
> drop. Also put it through ML fermentation using Enoferm Alpha
> (Oenococcus oeni). Chromatography tests show ML fermentation
> completed properly. It's in its eighth month storage on 10oz of
> Stavin medium+ oak and I have to say with pride, it tastes damn
> good!!! Creamy mouthfeel, slight hint of butter, nutty and complex
> character, and the oak has integrated well over the entire flavor
> profile. Can't wait to bottle the stuff and begin enjoying it, but
> that won't happen until January or February 2005. Gotta fine and cold
> stabilize first.
>
> And I have to thank many of you in this newsgroup for coaching me
> through various questions and issues. Mostly our resident Chardonnay
> expert, Tom S.
>
> Cheers All!
>
> -Paul
>
> "frederick ploegman" > wrote in message
>...
> > "Paul S. Remington" > wrote in message
> > om...
> > > "Ray" > wrote:
> > > <Snip!>
> > > > The calculation I use is that published by Duncan and Acton in
> > Progressive
> > > > Winemaking.
> > > > PA = (G begining - G ending) / F
> > > > Where
> > > > G = 1000 * (SG - 1) = gravity
> > > > and
> > > > F = 7.75 - 3*(G begining - 7) / 800
> > > <Snip!>
> > >
> > > Hello Ray, et al.,
> > >
> > > I ran my numbers for a Chardonnay in long-term aging to see what PA
> > > the formula above reports. I must be doing something wrong because
> > > the answer I'm getting is an impossible PA. Can someone run-through
> > > how they're determining the answer based on my SG? Either the formula
> > > is wrong or I'm wrong. Considering what I do for a living, I lean on
> > > the latter; I'm NOT a mathematician! Rather, I was a Liberal Arts
> > > major. :-)
> > >
> > > Beginning SG: 1.098
> > > Ending SG: .998
> > >
> > > The final alcohol rating I calculated with a hydrometer after
> > > fermentation completed was 13.75%.
> > >
> > > Much appreciated, gentleman!
> > >
> > > -Paul
> >
> > Hi Paul
> >
> > I'm not a mathematician either, so I will let those guys answer that
part
> > of your post. Hydrometers and "standard" charts haven't changed in
> > my (long) life time, so I will continue to believe that they are the
best
> > that "science" has been able to come up with (so far).
> >
> > Here is how I would evaluate your wine:
> >
> > Your ferment got stuck. You have about 2% residual sugar and your
> > alcohol is about 12.4%abv. I would not trust this wine to remain
> > stable in the bottle with this much remaining sugar in it.
> >
> > I would taste it to confirm the presences of sugar and then test it with
> > clinitest to try to determine how much. If more than 0.5%RS, I would
> > stabilize by raising SO2 to not less than 0.83ppm molecular and add
> > enough sorbate to insure stability.
> >
> > OTOH - You might decide you want to force it to go dry. To do this
> > with this much alcohol already present will be troublesome. Use a
> > very high alcohol tolerant yeast such as P. Cuvee (PdM) etc, and a
> > slow "doubling" procedure to let the yeast get used to the high
> > alcohol content. HTH
> >
> > Frederick