Aubrey ) wrote:
(David C Breeden) wrote in message >...
>> D. Evans ) wrote:
>> >1.34 oz of sugar will raise your brix one point.
>>
>> > OG 15
>> >_TG 21_
>> > 06
>> >raise brix by 6 points....1.34 X 06 X volume of must=how much sugar to add
>> >in ounces..Divide the answer by 16 to get pounds..divide by 8 to get cups.
>>
>> Hi,
>>
>> Can you tell me how you got that number? Does it take into account
>> the increase in volume caused by the sugar addition itself?

>There is a really nice program for several wine making calculations at
>http://www.geocities.com/mipeman. It is called WinCalc and allows you
>to punch either gallons or liters and will give you all kinds of
>goodies. I have had very good luck adding sugar to country wines and
>it works for me. Aubrey

Thanks.

I pretty much don't want a "balck box," though. I need to see a
formula, and how the formula was derived.

My interest is in making additions to large volumes (1000 gals,
whatever) in which the volume created by the sugar itself makes a
differnce in the final calculation (i.e., if you calculate how much
sugar you need to add to reach a certain Brix based on your original
volume, that won't be enough to reach that Brix for the volume you
actually create when you add sugar to your must).

Dave
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Dave Breeden