Quick question about how to calculate an adjusted ABV...
Started making a mango wine a few weeks ago. A mate took an OG reading of 1050, and when i racked the stuff 10 days later i took another gravity reading of 1000.
That's 6.79% - which isn't the world's strongest wine, and i decided i wanted something a bit stronger. So I added some extra sugar today - dissolved some brown sugar in water and added to Demi to give me a new gravity of 1030. Not sure if i'll need to add yeast yet, but will check later to see if fermentation's started.
so with a new fermentation of 1030 -> 1000 (assuming it fully ferments), this gives an ABV of 4.08% - so am I safe in saying this will be a wine of 6.79% + 4.08% = 10.5% (rounded down to allow for fact added sugar mix is 0%)?
Additional Sugar
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markbrannan
Re: Additional Sugar
Correct.
You might want to bottle some of the wine before you add the sugar - incase you overshoot the alcohol levels and it tastes harsh. Also means you have two batches with only one actual brew. Let us know how it tastes, and if its good, post the recipe!
You might want to bottle some of the wine before you add the sugar - incase you overshoot the alcohol levels and it tastes harsh. Also means you have two batches with only one actual brew. Let us know how it tastes, and if its good, post the recipe!
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Buddy-Matt
Re: Additional Sugar
It's fermenting like i'd expect a beer to at the moment - i.e. a yeasty, foamy head.
Pity i didn't bottle some first, that would have been the best bet, oh well.
Recipe is:
4.5 litres of rubicon mango juice
1 teaspoon yeast nutrient (young's)
1 teaspoon yeast (young's high fermenting wine yeast - stuff in a plastic tub, nowt special)
leave for a couple of weeks - mine went clearish at this point, with a load of mango bits floating in it
rack to a second demi
wait
get bored and decide it should be more powerful, so mix somewhere between 400g -> 500g demerara sugar with water to make approximate .5 litres, maybe .75 worth of sugar liquid. (Sugar was left in house by mate who had house sit for me, and i didn't measure the water) and add to demi
decide it's not fermenting fast enough
add half teaspoon more yeast
---- Obviously this is all a bit haphazard, but i'll let you know how it goes!
Pity i didn't bottle some first, that would have been the best bet, oh well.
Recipe is:
4.5 litres of rubicon mango juice
1 teaspoon yeast nutrient (young's)
1 teaspoon yeast (young's high fermenting wine yeast - stuff in a plastic tub, nowt special)
leave for a couple of weeks - mine went clearish at this point, with a load of mango bits floating in it
rack to a second demi
wait
get bored and decide it should be more powerful, so mix somewhere between 400g -> 500g demerara sugar with water to make approximate .5 litres, maybe .75 worth of sugar liquid. (Sugar was left in house by mate who had house sit for me, and i didn't measure the water) and add to demi
decide it's not fermenting fast enough
add half teaspoon more yeast
---- Obviously this is all a bit haphazard, but i'll let you know how it goes!