Wine & Must Additions

Sugar Additions

Add table sugar to increase the specific gravity of juice. To calculate the amount needed, take an initial gravity reading. Subtract that from the specific gravity you wish to begin with. The difference will determine how much sugar to add. For example: the initial specific gravity is 1.068, and the desired gravity is 1.085; 1.085-1.065 = 0.02, so the gravity must increase by 0.02 degrees.

Specific Gravity•Brix•Potential Alcohol

Spec. Grav. **** Brix **** % Alcohol
1.0393 ********** 10 ******** 5.57
1.0434 ********** 11 ******** 6.33
1.0475 ********** 12 ******** 6.90
1.0515 ********** 13 ******** 7.48
1.0556 ********** 14 ******** 8.05
1.0594 ********** 15 ******** 8.63
1.0639 ********** 16 ******** 9.20
1.0680 ********** 17 ******** 9.78
1.0723 ********** 18 ******** 10.35
1.0769 ********** 19 ******** 10.93
1.0814 ********** 20 ******** 11.50
1.0859 ********** 21 ******** 12.08
1.0903 ********** 22 ******** 12.65
1.0949 ********** 23 ******** 13.23
1.0994 ********** 24 ******** 13.80
1.1041 ********** 25 ******** 14.38
1.1086 ********** 26 ******** 14.95

Sulfites

Most wine begins with a specific gravity of 1.090-1.095 (Brix 22-23). Add 40-60 parts per million (ppm) of sodium or potassium metabisulphite to prevent spoilage. Stir well. Add yeast 24 hours later. Sulfites also help prevent spoilage and browning. Sufficient protection is attained with 50 ppm. Use either 1 Campden tab per gallon (1 Campden tab = 50 ppm) or use a solution of 1 oz dissolved in ½ gallon of water. 2 tablespoons of this solution equals 1 Campden tab.

General Guidelines

 Use 12-15 pounds of fresh grapes per gallon.
 Ferment red wine on the skins for about one week before pressing.
 Press red grapes immediately after crushing to make a blush wine.
 Rack off the sediment within one week of the end of fermentation.
 Add 20-30 ppm sulfite at each racking to prevent spoilage.
 To reduce acidity, add up to 10% water (mixed with 2.7 lbs. of sugar) to the must.
 Cold stabilize wine before bottling to reduce acid and prevent tartaric acid crystal formation. Chill at 32º for two weeks, then bottle. Can be done on both red and white wines.