I have a 2000 lbs of Washington cab/sav grapes from the freezer. The
brix is 21 I am thinking about adding some sugar but am not sure how
much to add per liter or per pound to increase the brix to 22 or 23.5?
Can someone advise please me. Thank you.

umm... ahh... just how big IS your freezer? (insert punchlines here)



"Jim" > wrote in message
...
>I have a 2000 lbs of Washington cab/sav grapes from the freezer. The
> brix is 21 I am thinking about adding some sugar but am not sure how
> much to add per liter or per pound to increase the brix to 22 or 23.5?
> Can someone advise please me. Thank you.

>From Ed Goist:
Simple, less accurate formula:


+ 1.5 oz (42.5g) of sugar per USGal (3.785L) = +1 Brix


Complex, highly accurate formula:


Amount of sugar needed =
Weight of the must X {(Desired Brix - Actual Brix) / (100 - Desired
Brix)}


Note: The weight of the Must = USgal of must X specific gravity X
8.346


Hence, if you want to increase 6 US gallons of must from a Brix of 17
to a Brix of 22 you would need:


Sugar needed (in Lbs) =
Must Weight X {(Desired Brix - Actual Brix) / (100 - Desired Brix)}
(6 X 1.070 X 8.346) X {(22-17) / (100-22)} =
53.58 X (5/78) =
53.58 x .0641 =
3.43 Lbs =
3 Lbs 7 oz.


Hope this helps,
Guy

You are asking a somewhat complicated question, it all depends on how
you intend to make the wine. If this is destemmed already, you can
assume 60 to 65% of the weigth will end up wine. Assuming

Don't know what happened there...

You are asking a somewhat complicated question, it all depends on how
you intend to make the wine. If this is de-stemmed already, you can
assume 60 to 65% of the weight will end up wine. Assuming 10% was lost
in racking that means you started with 132 to 143 gallons of must. (If
you press hard you will get more.)

Using that I get around 20 pounds to raise your must by 1 brix. I'm
using 17 grams per liter to equal 1 brix unit

143 US Gal * 3.785 = 541 L must * 17 g =-9201 g sugar/453.3 (g/lb) = 20
lbs sugar to raise 143 gallons of must by 1 brix.

It's common to not add sugar to the grapes if you press before dryness,
it's added once you know how much must you have. Don't add it dry
either, make sure it's mixed in either a batch of must you pulled off
to mix or in water, either way make a syrup.

I would suggest you check my work considering your investment and
download Lum's book, it will get you through all of this with ease.


Joe

Joe Sallustio wrote:
>
> Using that I get around 20 pounds to raise your must by 1 brix. I'm
> using 17 grams per liter to equal 1 brix unit
>

Joe,

I curious why you used 17 grams of sugar per liter = 1 brix. Correct me
if I'm wrong, but 10 grams of sugar brought up to 1 liter with water
should be 1 brix. I would think more like 12 grams of sugar added to a
liter of water would be 1 brix.

Andy

JEP62 wrote:
> Joe Sallustio wrote:
> >
> > Using that I get around 20 pounds to raise your must by 1 brix. I'm
> > using 17 grams per liter to equal 1 brix unit
> >
>
> Joe,
>
> I curious why you used 17 grams of sugar per liter = 1 brix. Correct me
> if I'm wrong, but 10 grams of sugar brought up to 1 liter with water
> should be 1 brix. I would think more like 12 grams of sugar added to a
> liter of water would be 1 brix.
>
> Andy

That does sound strange - 17-19g/L sugar is needed to raise alcohol by
1%, depending on reference, so maybe this is where Joe's number came
from?

I've been using this tool for similar calculations, it's pretty handy:

http://www.geocities.com/NapaValley/8280/winecalc.html

Pp

Guys,
I think you are right, 17g is to raise alcohol by 1% not brix, it's on
my good hydrometers, they are French. (If you have the books you
should look things up and I have the books; I'm sharper in September
when things are busy.)

>From Margalit:

0.92 kg sugar/100 l =1 brix unit.

541l/100 = 5.41 hl* 0.92= around 11 pounds sugar to raise this by 1
brix, not 20. I'm still guessing on the final volume of must, that
could be off by 10%.

Thanks for the correction,
Joe