Another good suggestion on the 'gravity points' of sugar.

I've been making table wines from vinifera grapes for some years, so I
probably do have the basics moderately covered - but sweet wines and
fruit wines are pretty new to me (third year). And this is a planning
metric I've not used - but makles perfect sense. Thanks again.




In article >
"frederickploegman" > wrote:

> R
>
> Since you seem to have already grasped the basics of how
> to go about this, I will try to give you a_very_shorthand
> version of how to calculate for such a recipe.
>
> 1. Estimate where the yeast you are using will "end". eg.
> The maximum alcohol tolerance of that yeast.
> 2. Figure out how many "gravity points" of sugar it takes to
> achieve that amount of alcohol. Write it down. Example:
> It takes ~105 gravity points of sugar to produce ~14%ABV.
> 3. Decide what your "as indicated" target_end_SG will be.
> Example: If your target is say 1.020, write down 20.
> 4. To compensate for the effect of alcohol on post pitch SG
> readings, write down 12.
> 5. Add these three numbers. In this case it is 137. This then
> is where to set your OG. eg. 1.137.
> 6. If the yeast actually "ends" at 14% (it's seldom exact) you
> should end up very close to your target end SG. If it is
> higher than your target, it means the yeast didn't produce
> the expected amount of alcohol, and if it is lower it means
> the yeast produced more alcohol than expected. The only
> way to refine this further is by empiracle data for individual
> yeast/recipe combinations.
>
> You have to get pretty deep into this stuff to start using
> "gravitypoints of sugar" to calculate things. Most folks just use
> the "as indicated" end SG/Brix reading to determine RS. Which
> is perfectly all right except it fails to recognize the effect
> ofalcohol on post pitch SG readings.
>
> I think I better stop there. The last time I tried to explain
> this,the discussion went off on so many tangents that I couldn't keep
> up with it all, and I actually got flamed so bad I had to
> give up posting here for a couple of years. I do NOT want
> to get all that started again !! HTH
>
> Frederick
>
>

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