If you have a wine with low total alcohol, say 10%, and wanted to raise
it up a couple % using 70 or 80 proof vodka, short of trial and error,
is there an EASY mathmatecal solution for a 5 gallon carboy? I'm sure
there must be some kind of a formula.Thanks.

Use a pearsons square, or a web based calculator.

http://winemaking.jackkeller.net/blending.asp

Thanks guys. I sometimes forget aboutJK's web site when I start
pondering stuff.The "pearsons square was exactly what I was looking
for, and very easy to use. Unfortunately, in Pennsylvania, you need a
pharmacists liscence to buy grain alcohol, so I'll have to live with a
little bit of dilution.Thanks again for the point in the right
direction.

treetoad wrote:

>Thanks guys. I sometimes forget aboutJK's web site when I start
>pondering stuff.The "pearsons square was exactly what I was looking
>for, and very easy to use. Unfortunately, in Pennsylvania, you need a
>pharmacists liscence to buy grain alcohol, so I'll have to live with a
>little bit of dilution.Thanks again for the point in the right
>direction.
>
>
>
Can't you get everclear at a state shop? That would be ideal.

--

Mike MTM, Cokesbury, NJ, USA

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Not in PA..

treetoad wrote:
> Not in PA..

Depending on the amount of fortification desired, you could put the
wine in a plastic container and partially freeze it. Remove the water
and you have instant fortified wine. Repeat as desired.
Downside: less liquid, upside: more flavor.
This is like distilling, only with out the smoke trace that the
revenooers look for.
Also you can get grain alcohol: volka. Right? Or travel to the next
state and check that out.

Sean

That's become the rule in many states; but consider 100 proof vodka
instead. You can get that at any state store in PA, I'm using it to
make Limoncello. It's not wine, but you have to branch out once in a
while...

Joe

Unfortunately, in Pennsylvania, you need a
> pharmacists liscence to buy grain alcohol,

Treetoad,

Droopy is right, you should use the Pearson's Square to make the
calculation. My personal advice, though, is to use grain alcohol, rather
than vodka. Vodka is 40% alcohol (80 proof), but grain acohol is 95% acohol
(190 proof). The primary benefit of using grain alcohol is that less volume
is needed, therefore, there is less dilution of your wine, and therefore
more of the original wine character is preserved.

Regards,

Gary

http://home.carolina.rr.com/winemaking/


"treetoad" > wrote in message
oups.com...
> If you have a wine with low total alcohol, say 10%, and wanted to raise
> it up a couple % using 70 or 80 proof vodka, short of trial and error,
> is there an EASY mathmatecal solution for a 5 gallon carboy? I'm sure
> there must be some kind of a formula.Thanks.
>

probably a LOT cheaper to half freeze it and filter out the slush.

I think that's no doubt illegal if you live in a "free" country such as the
United States of America.

--
billb
I don't care who you are fat man, get those reindeer off my roof.
Life is a series of small disasters leading up to that one big diaster.
Deport illegals to China, that's where the jobs are anyway.
Yes, I know what you mean, but I've already spoken to Ferrari. You'll still
win at roulette.
Ted Nugent called, he want's his shirt back.
"Gary Flye" > wrote in message
om...
> Treetoad,
>
> Droopy is right, you should use the Pearson's Square to make the
> calculation. My personal advice, though, is to use grain alcohol, rather
> than vodka. Vodka is 40% alcohol (80 proof), but grain acohol is 95%
acohol
> (190 proof). The primary benefit of using grain alcohol is that less
volume
> is needed, therefore, there is less dilution of your wine, and therefore
> more of the original wine character is preserved.
>
> Regards,
>
> Gary
>
> http://home.carolina.rr.com/winemaking/
>
>
> "treetoad" > wrote in message
> oups.com...
> > If you have a wine with low total alcohol, say 10%, and wanted to raise
> > it up a couple % using 70 or 80 proof vodka, short of trial and error,
> > is there an EASY mathmatecal solution for a 5 gallon carboy? I'm sure
> > there must be some kind of a formula.Thanks.
> >
>
>