Upping SG

[peppe49]

Hi, started making grape juice wine, etc, most of my starting sg are approx 1075/1080.

If I wanted to up these, as some of the recipes I have read have these starting at 1090/1100, how would I go about it? Is it as easy as adding more sugar, or would that just make the fermenting process longer.

Thanks.

[BritishBelgianTwst]

It really is as easy as adding sugar.
You'll get 370 gravity points more or less per KG that you use.

Lets imagine you have an SG of 1080 for a 20 litre batch.
You want to get to an SG of 1095.
This means uping your SG by 15/litre so you'll need to add enough sugar to get
15 * 20(litres) = 300 gravity points which means you'll need to add approx 800 grammes (81% of 370 extract points = 300).

You'll want to add this sugar already disolved so do that by heating some of the grape juice and adding it to the pan.

[peppe49]

Thank you. I thought it would be something do do with the quantity of sugar, but as I am new to this, I thought I would ask,

Thank you.

[pauljmuk]

And when we say sugar - we mean any fermentable substance - might be fruit, honey etc - be aware though, they all have different efficiencies

[b.all]

I think you also mean original gravity rather than specific gravity. Original is your starting point and specific is the point at which you end.

[peppe49]

I think you also mean original gravity rather than specific gravity. Original is your starting point and specific is the point at which you end.

Yes I did, sorry.

[simple one]

I think you also mean original gravity rather than specific gravity. Original is your starting point and specific is the point at which you end.

Are you sure? I was always under the impression that specific gravity is just a measurement of the density of the substance within the volume of water at any point of time. ie OG and FG are all measurements of the specific gravity of sugars in water.

BUT...... I think SG is also starting to mean "starting gravity" just to confuse things.