helluvatractor
Active Member
- Joined
- Mar 26, 2014
- Messages
- 45
- Reaction score
- 0
Hi all.
Could someone explain in simple terms. How to calculate the potential alcohol when using fruit pulp / carton grape juice / sugar ?
Here's my scenario:
Been given a load of plums, so am roughly following the recipe for Victoria plum wine in the boots book. But stepped up the quantity to make 5 gallon.
So far, I have used 12.5 kilos of fruit , poured on 6 l boiling water, mashed it all up and its fermenting nicely. In four days I intend to strain, add 5 l of supermarket grape juice , and (I think) 5 kg sugar (depending on whether I can work out the potential alcohol ).
So, this is what I need to know - how much alcohol per gallon is this ammount of fruit pulp likely to produce ? How much could I expect to lose when I strain and then later rack off the lees ?
If I know this, then I can work out how much extra sugar the grape juice will add, then finally how much actual sugar I need to add to make a wine with the alcohol I desire.
Many thanks in anticipation
Could someone explain in simple terms. How to calculate the potential alcohol when using fruit pulp / carton grape juice / sugar ?
Here's my scenario:
Been given a load of plums, so am roughly following the recipe for Victoria plum wine in the boots book. But stepped up the quantity to make 5 gallon.
So far, I have used 12.5 kilos of fruit , poured on 6 l boiling water, mashed it all up and its fermenting nicely. In four days I intend to strain, add 5 l of supermarket grape juice , and (I think) 5 kg sugar (depending on whether I can work out the potential alcohol ).
So, this is what I need to know - how much alcohol per gallon is this ammount of fruit pulp likely to produce ? How much could I expect to lose when I strain and then later rack off the lees ?
If I know this, then I can work out how much extra sugar the grape juice will add, then finally how much actual sugar I need to add to make a wine with the alcohol I desire.
Many thanks in anticipation