Hi all,

Just made my first batch of wine. Can somebody please offer some advice. If
I know the starting gravity (1080) and I know the final gravity (992) what
is the equation to work out the percentage alcohol. I read somewhere that
you divide by a certain figure. Can anyone help. I am making Beaverdale Red
Rioja.

Many thanks

Matt

What I use is:
1.080 - .992= .088
X 131.25= 11.5%
I don't know if it the right way but it works for me, any comments...
--
Louise)
http://pages.infinit.net/weez1959/
"Matt Lyndon" > wrote in message
...
> Hi all,
>
> Just made my first batch of wine. Can somebody please offer some advice.
> If I know the starting gravity (1080) and I know the final gravity (992)
> what is the equation to work out the percentage alcohol. I read somewhere
> that you divide by a certain figure. Can anyone help. I am making
> Beaverdale Red Rioja.
>
> Many thanks
>
> Matt
>

> Just made my first batch of wine. Can somebody please offer some advice.
If
> I know the starting gravity (1080) and I know the final gravity (992) what
> is the equation to work out the percentage alcohol. I read somewhere that
> you divide by a certain figure. Can anyone help. I am making Beaverdale
Red
> Rioja.

I believe the "certain figure" you are looking for is 0.736

So 1.08 - 0.992 = 0.088 / .736 = .1196 or 11.96% alcohol.
--
Robert J. Romano, CPA

"Robert J. Romano, CPA" > wrote in message
...
> > Just made my first batch of wine. Can somebody please offer some advice.
> If
> > I know the starting gravity (1080) and I know the final gravity (992)
what
> > is the equation to work out the percentage alcohol. I read somewhere
that
> > you divide by a certain figure. Can anyone help. I am making Beaverdale
> Red
> > Rioja.
>
> I believe the "certain figure" you are looking for is 0.736
>
> So 1.08 - 0.992 = 0.088 / .736 = .1196 or 11.96% alcohol.

That's a bit more optimistic than my hydrometer's scale, which puts the
potential alcohol at ~10.3%.

A lot depends on fermentation rate. Some depends on the yeat's conversion
efficiency. Ambient temperature certainly plays a role, as do container
size and composition.

The only way to be sure is to measure it after it goes dry.

Tom S

> The only way to be sure is to measure it after it goes dry.

And for that you need a vinometer.
--
Robert J. Romano, CPA

"Robert J. Romano, CPA" > wrote in message
...
> > The only way to be sure is to measure it after it goes dry.
>
> And for that you need a vinometer.

There are other ways. One involves measuring the specific gravity with a
narrow range hydrometer, boiling a precisely known volume down to drive off
the alcohol, adding back water to the initial volume, remeasuring the
specific gravity and calculating the alcohol from the difference in S.G.
readings.

There's also an enzyme test IIRC, but you'd need to get a commercial lab
(e.g. Vinquiry) to do that for you. That'd set you back ~$20.

Tom S

11.25% is what you got.


"Matt Lyndon" > wrote in message
...
> Hi all,
>
> Just made my first batch of wine. Can somebody please offer some advice.
If
> I know the starting gravity (1080) and I know the final gravity (992) what
> is the equation to work out the percentage alcohol. I read somewhere that
> you divide by a certain figure. Can anyone help. I am making Beaverdale
Red
> Rioja.
>
> Many thanks
>
> Matt
>
>

11.25% is what you got.


"Matt Lyndon" > wrote in message
...
> Hi all,
>
> Just made my first batch of wine. Can somebody please offer some advice.
If
> I know the starting gravity (1080) and I know the final gravity (992) what
> is the equation to work out the percentage alcohol. I read somewhere that
> you divide by a certain figure. Can anyone help. I am making Beaverdale
Red
> Rioja.
>
> Many thanks
>
> Matt
>
>

"Robert J. Romano, CPA" > wrote in message
...
> > Just made my first batch of wine. Can somebody please offer some advice.
> If
> > I know the starting gravity (1080) and I know the final gravity (992)
what
> > is the equation to work out the percentage alcohol. I read somewhere
that
> > you divide by a certain figure. Can anyone help. I am making Beaverdale
> Red
> > Rioja.
>
> I believe the "certain figure" you are looking for is 0.736
>
> So 1.08 - 0.992 = 0.088 / .736 = .1196 or 11.96% alcohol.
> --
> Robert J. Romano, CPA
>

I did a math error. I just looked at my hydrometer, and it now looks
like a more correct firgure is in the 11.6% range, a very good finish!

"Robert J. Romano, CPA" > wrote in message
...
> > Just made my first batch of wine. Can somebody please offer some advice.
> If
> > I know the starting gravity (1080) and I know the final gravity (992)
what
> > is the equation to work out the percentage alcohol. I read somewhere
that
> > you divide by a certain figure. Can anyone help. I am making Beaverdale
> Red
> > Rioja.
>
> I believe the "certain figure" you are looking for is 0.736
>
> So 1.08 - 0.992 = 0.088 / .736 = .1196 or 11.96% alcohol.
> --
> Robert J. Romano, CPA
>

I did a math error. I just looked at my hydrometer, and it now looks
like a more correct firgure is in the 11.6% range, a very good finish!

"Tom S" > wrote in message
news
>
> "Robert J. Romano, CPA" > wrote in message
> ...
> > > Just made my first batch of wine. Can somebody please offer some
advice.
> > If
> > > I know the starting gravity (1080) and I know the final gravity (992)
> what
> > > is the equation to work out the percentage alcohol. I read somewhere
> that
> > > you divide by a certain figure. Can anyone help. I am making
Beaverdale
> > Red
> > > Rioja.
> >
> > I believe the "certain figure" you are looking for is 0.736
> >
> > So 1.08 - 0.992 = 0.088 / .736 = .1196 or 11.96% alcohol.
>
> That's a bit more optimistic than my hydrometer's scale, which puts the
> potential alcohol at ~10.3%.

Every time I look at my &$#@! hydrometer, I come up with a different
figure. I guess my nightly meds are kicking in... It seems that the 0.992
cannot be subtracted from 1.080 to show a drop in sugar indicating .088
sugar going to alcohol, so, my THIRD and FINAL answer is, he started with a
potential of 1.080 or 10.3%, and has achieved it.

>
> A lot depends on fermentation rate. Some depends on the yeat's conversion
> efficiency. Ambient temperature certainly plays a role, as do container
> size and composition.

Yes, temps play a role, and somewhere somehow I LOST the blasted
conversion table that came with my hydrometer. AAARRGGHHHH!!!!!! Container
size and composition play no role in determining sg at all.
>
> The only way to be sure is to measure it after it goes dry.

0.992 looks pretty darn dry to me! I've never gotten below about 1.020,
but then I love my wine sweet; it's a holdover from my hippie daze of
Boone's Farm!!! LOL!!! I'll start with an sg of 1.130......... :-)
>
> Tom S
>
>

"Robert J. Romano, CPA" > wrote in message
...
> > The only way to be sure is to measure it after it goes dry.
>
> And for that you need a vinometer.
> --
> Robert J. Romano, CPA
>
Those are notoriously finicky and inaccurate. I just use my hydrometer,
and my now AWOL temp conversion chart.

"Bob" > wrote in message
...
>
> "Tom S" > wrote in message
> news
> >
> > A lot depends on fermentation rate. Some depends on the yeat's
conversion
> > efficiency. Ambient temperature certainly plays a role, as do container
> > size and composition.
>
> Yes, temps play a role, and somewhere somehow I LOST the blasted
> conversion table that came with my hydrometer. AAARRGGHHHH!!!!!! Container
> size and composition play no role in determining sg at all.

I didn't mean to imply that they did. What I meant was that a larger
fermenter will run hotter during fermentation and burn off more of the
alcohol via evaporation, resulting in an apparently lower conversion
efficiency. Same goes for a well insulated fermenter as opposed to one that
is not.

Tom S

"Bob" > wrote in message
...
>
> "Tom S" > wrote in message
> news
> >
> > A lot depends on fermentation rate. Some depends on the yeat's
conversion
> > efficiency. Ambient temperature certainly plays a role, as do container
> > size and composition.
>
> Yes, temps play a role, and somewhere somehow I LOST the blasted
> conversion table that came with my hydrometer. AAARRGGHHHH!!!!!! Container
> size and composition play no role in determining sg at all.

I didn't mean to imply that they did. What I meant was that a larger
fermenter will run hotter during fermentation and burn off more of the
alcohol via evaporation, resulting in an apparently lower conversion
efficiency. Same goes for a well insulated fermenter as opposed to one that
is not.

Tom S

"Matt Lyndon" > wrote in message
...
> Hi all,
>
> Just made my first batch of wine. Can somebody please offer some advice.
If
> I know the starting gravity (1080) and I know the final gravity (992) what
> is the equation to work out the percentage alcohol. I read somewhere that
> you divide by a certain figure. Can anyone help. I am making Beaverdale
Red
> Rioja.
>
> Many thanks
>
> Matt
>

Hi Matt, Louise, Robert, et al.

You can not have more alcohol in the wine than your original PA predicts.
Both my hydrometer and chart indicate this is ~10.6%ABV.

If a wine finishes dry, there is *no need* for an end alcohol calculation
since the original PA already tells you how much alcohol is in that wine.

If a wine "sticks" and the maker decides to "restart" and force it to go
dry,
then the same thing applies. Since it ends up dry, the original PA tells
you
how much alcohol is present.

Only if a ferment ends with residual sugar present is there a need for end
alcohol and residual sugar calculations since part of the sugar is _not_
consumed and thus converted to alcohol. In this case the alcohol will be
_less_ than the original PA predicted.

Keep in mind that _part_ of the total SG drop is caused by the effects of
the alcohol on our _end_SG reading, so _total_drop cannot be used to
make such calculations. Only the amount of drop caused by the consumption
of fermentables (sugars) can be used to estimate end alcohol. HTMS

Frederick

"Matt Lyndon" > wrote in message
...
> Hi all,
>
> Just made my first batch of wine. Can somebody please offer some advice.
If
> I know the starting gravity (1080) and I know the final gravity (992) what
> is the equation to work out the percentage alcohol. I read somewhere that
> you divide by a certain figure. Can anyone help. I am making Beaverdale
Red
> Rioja.
>
> Many thanks
>
> Matt
>

Hi Matt, Louise, Robert, et al.

You can not have more alcohol in the wine than your original PA predicts.
Both my hydrometer and chart indicate this is ~10.6%ABV.

If a wine finishes dry, there is *no need* for an end alcohol calculation
since the original PA already tells you how much alcohol is in that wine.

If a wine "sticks" and the maker decides to "restart" and force it to go
dry,
then the same thing applies. Since it ends up dry, the original PA tells
you
how much alcohol is present.

Only if a ferment ends with residual sugar present is there a need for end
alcohol and residual sugar calculations since part of the sugar is _not_
consumed and thus converted to alcohol. In this case the alcohol will be
_less_ than the original PA predicted.

Keep in mind that _part_ of the total SG drop is caused by the effects of
the alcohol on our _end_SG reading, so _total_drop cannot be used to
make such calculations. Only the amount of drop caused by the consumption
of fermentables (sugars) can be used to estimate end alcohol. HTMS

Frederick

"Weez" > wrote in message
...
> What I use is:
> 1.080 - .992= .088
> X 131.25= 11.5%
> I don't know if it the right way but it works for me, any comments...
> --
> Louise)

Hi Louise

To get this calculation to work I would subtract 8G (8 gravity points) from
the total drop to compensate for the effects of the alcohol on the end
reading. Thus giving:

1.080 - 0.992 = 0.088
0.088 - 0.008 = 0.080
0.080 x 131.25 = 10.5%ABV

Frederick

"Weez" > wrote in message
...
> What I use is:
> 1.080 - .992= .088
> X 131.25= 11.5%
> I don't know if it the right way but it works for me, any comments...
> --
> Louise)

Hi Louise

To get this calculation to work I would subtract 8G (8 gravity points) from
the total drop to compensate for the effects of the alcohol on the end
reading. Thus giving:

1.080 - 0.992 = 0.088
0.088 - 0.008 = 0.080
0.080 x 131.25 = 10.5%ABV

Frederick

>
> I believe the "certain figure" you are looking for is 0.736
>
> So 1.08 - 0.992 = 0.088 / .736 = .1196 or 11.96% alcohol.
> --
> Robert J. Romano, CPA
>

Hi Robert

To get this calculation to work I would either subtract 10G (10 gravity
points) from the total drop - OR - I would subtract 8G and use a factor
of 0.756 (v 0.736) thus giving:

1.080 - 0.992 = 0.088
0.088 - 0.008 = 0.080
0.080 / 0.756 = 0.1058 = 10.58%ABV

HTMS

Frederick

>
> I believe the "certain figure" you are looking for is 0.736
>
> So 1.08 - 0.992 = 0.088 / .736 = .1196 or 11.96% alcohol.
> --
> Robert J. Romano, CPA
>

Hi Robert

To get this calculation to work I would either subtract 10G (10 gravity
points) from the total drop - OR - I would subtract 8G and use a factor
of 0.756 (v 0.736) thus giving:

1.080 - 0.992 = 0.088
0.088 - 0.008 = 0.080
0.080 / 0.756 = 0.1058 = 10.58%ABV

HTMS

Frederick

>
> Every time I look at my &$#@! hydrometer, I come up with a different
> figure. I guess my nightly meds are kicking in... It seems that the 0.992
> cannot be subtracted from 1.080 to show a drop in sugar indicating .088
> sugar going to alcohol, so, my THIRD and FINAL answer is, he started with
a
> potential of 1.080 or 10.3%, and has achieved it.
>

Right !! Except both my hydrometer and chart indicate 10.6%. But,
like myself, both are very old. Guess I will have to take a look at a
new hydrometer the next time I go to the store. ;o)

>
> 0.992 looks pretty darn dry to me! I've never gotten below about
1.020,
> but then I love my wine sweet; it's a holdover from my hippie daze of
> Boone's Farm!!! LOL!!! I'll start with an sg of 1.130......... :-)
> >

Not many folks seem to do these "old fashioned" RS ferments any more.
(at least not intentionally). Good to know there are still a few of us
around.

Frederick

>
> Every time I look at my &$#@! hydrometer, I come up with a different
> figure. I guess my nightly meds are kicking in... It seems that the 0.992
> cannot be subtracted from 1.080 to show a drop in sugar indicating .088
> sugar going to alcohol, so, my THIRD and FINAL answer is, he started with
a
> potential of 1.080 or 10.3%, and has achieved it.
>

Right !! Except both my hydrometer and chart indicate 10.6%. But,
like myself, both are very old. Guess I will have to take a look at a
new hydrometer the next time I go to the store. ;o)

>
> 0.992 looks pretty darn dry to me! I've never gotten below about
1.020,
> but then I love my wine sweet; it's a holdover from my hippie daze of
> Boone's Farm!!! LOL!!! I'll start with an sg of 1.130......... :-)
> >

Not many folks seem to do these "old fashioned" RS ferments any more.
(at least not intentionally). Good to know there are still a few of us
around.

Frederick

Gosh - this does sound complicated!! CJJ Berry in his excellent book,
'First Steps in Winemaking,' has done all the hard work for you!

"Matt Lyndon" > wrote in message
...
> Hi all,
>
> Just made my first batch of wine. Can somebody please offer some advice.
If
> I know the starting gravity (1080) and I know the final gravity (992) what
> is the equation to work out the percentage alcohol. I read somewhere that
> you divide by a certain figure. Can anyone help. I am making Beaverdale
Red
> Rioja.
>
> Many thanks
>
> Matt
>
>

Gosh - this does sound complicated!! CJJ Berry in his excellent book,
'First Steps in Winemaking,' has done all the hard work for you!

"Matt Lyndon" > wrote in message
...
> Hi all,
>
> Just made my first batch of wine. Can somebody please offer some advice.
If
> I know the starting gravity (1080) and I know the final gravity (992) what
> is the equation to work out the percentage alcohol. I read somewhere that
> you divide by a certain figure. Can anyone help. I am making Beaverdale
Red
> Rioja.
>
> Many thanks
>
> Matt
>
>

"World'sWorst" > wrote in message
...
> Gosh - this does sound complicated!! CJJ Berry in his excellent book,
> 'First Steps in Winemaking,' has done all the hard work for you!
>

Unfortunately, the formula that CJJ Berry gives in that book is_wrong_ !!
It is one of the very few mistakes that Berry made. In the copy I have,
if you look on page 78 in para 3 you will find "...Say you decide to make
a wine of 12 per cent alcohol. The table shows that you will require an
initial SG of 1.090,...". This is true. BUT - assume that this wine
ferments
dry with an end SG of 0.990, and then try to use the formula given at the
bottom of that same page. His formula will_try_to tell you that you will
get 13.58%ABV in that wine. Obviously a mistake. You can't have it
both ways, it's one or the other !! HTMS

Frederick

"frederick ploegman" > wrote in message
...
>
> "World'sWorst" > wrote in message
> ...
> > Gosh - this does sound complicated!! CJJ Berry in his excellent book,
> > 'First Steps in Winemaking,' has done all the hard work for you!
> >
>
> Unfortunately, the formula that CJJ Berry gives in that book is_wrong_ !!
> It is one of the very few mistakes that Berry made. In the copy I have,
> if you look on page 78 in para 3 you will find "...Say you decide to make
> a wine of 12 per cent alcohol. The table shows that you will require an
> initial SG of 1.090,...". This is true. BUT - assume that this wine
> ferments
> dry with an end SG of 0.990, and then try to use the formula given at the
> bottom of that same page. His formula will_try_to tell you that you will
> get 13.58%ABV in that wine. Obviously a mistake. You can't have it
> both ways, it's one or the other !! HTMS

The point none of us have thought to mention is that it is alcohol by
VOLUME and alcohol has an entirely different specific gravity than water
does. It will go negative when it's dry, but that doesn't add to the
original PA reading.
I do so much better in the afternoon before I take my meds at night!
LOL!!!

>
> Frederick
>
>

Bob wrote:

> Anybody here ever use a 16 gallon (or larger) plastic primary???? It's
> ported for an airlock and for filling up too.
> Bob<><

Yes, I have used both a 30 gallon and a 55 gallon food safe plastic primary
- but - I left them outdoors and the night time temperatures were in the
40's and 50's and the daytime temperatures were in the 60's to low 70's
during the fermentation. The wines turned out very fruity but with perhaps
less color than they would have had at a higher fermentation temperature.

"Bob" > wrote in message
...
> I got a 16 gallon primary, but chickened out on using it. I've stuck
> with my 5 and 6.5 gallon carboys.
> Anybody here ever use a 16 gallon (or larger) plastic primary????

For small lots I usually use 55 gallon plastic drums, about 2/3 full. Never
had a problem with a stuck fermentation in those.

Tom S

"Bob" > wrote in message
...
> I got a 16 gallon primary, but chickened out on using it. I've stuck
> with my 5 and 6.5 gallon carboys.
> Anybody here ever use a 16 gallon (or larger) plastic primary????

For small lots I usually use 55 gallon plastic drums, about 2/3 full. Never
had a problem with a stuck fermentation in those.

Tom S