andrew_ysk
Active Member
- Joined
- Aug 15, 2020
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Scenario:
Crashed 7.5 kg of wine grape from garden
I did a measurement grape juice :
brix 16.7%
SG 1.070
I am roughly targeting 14.4%ABV (plan to store for longer time), because i read grape wine that can be store without spoil have to be around 14%ABV, anything lower will spoil.
I planned to have at least 1.020 as final gravity, because i don't want dry wine. **just my planned goal, don't know yet how to achieve it, but let's assume it is achievable by campden tablet**
According calculator of this website:
with the last grape juice that i poured in i got only 6.56% ABV.
Question1:
How much sugar to add in to achieve 14.4% ABV ?
Question2:
**one side question: What is "plato P" ?
According to a webpage "Plato Gravity Scale is a measurement of the concentration of dissolved solids in a brewery wort. Degrees Plato (°P) is used to quantify the concentration of extract (mainly sugars derived from malt but also including other soluble material in wort) as a percentage by weight. A 10°P wort will contain 10 g of extract per 100 g of wort."
This defination sounds EXACTLY like refractormeter brix..
So, is it same a Brix measurement ?
Question3:
How to use this website calculator ? How come it tells me to add in MINUS 1.98kg sugar ? and What is its target ABV (there is no field for me to enter my desired ABV) ?
URL:
https://winemakerssoftware.com/Calculations#chaptalizationpop
Crashed 7.5 kg of wine grape from garden
I did a measurement grape juice :
brix 16.7%
SG 1.070
I am roughly targeting 14.4%ABV (plan to store for longer time), because i read grape wine that can be store without spoil have to be around 14%ABV, anything lower will spoil.
I planned to have at least 1.020 as final gravity, because i don't want dry wine. **just my planned goal, don't know yet how to achieve it, but let's assume it is achievable by campden tablet**
According calculator of this website:
with the last grape juice that i poured in i got only 6.56% ABV.
Question1:
How much sugar to add in to achieve 14.4% ABV ?
Question2:
**one side question: What is "plato P" ?
According to a webpage "Plato Gravity Scale is a measurement of the concentration of dissolved solids in a brewery wort. Degrees Plato (°P) is used to quantify the concentration of extract (mainly sugars derived from malt but also including other soluble material in wort) as a percentage by weight. A 10°P wort will contain 10 g of extract per 100 g of wort."
This defination sounds EXACTLY like refractormeter brix..
So, is it same a Brix measurement ?
Question3:
How to use this website calculator ? How come it tells me to add in MINUS 1.98kg sugar ? and What is its target ABV (there is no field for me to enter my desired ABV) ?
URL:
https://winemakerssoftware.com/Calculations#chaptalizationpop