Port Style Country Wine - calculations needed.

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Port Style Country Wine - calculations needed.

Postby robwalker » Tue Sep 16, 2014 14:35

Currently it's shaping up like this for a gallon

3kg blackberries
300g raisins
200g elderberries/sloes

port yeast (high alcohol)

so I have;

320g sugar added
250g sugar in fruit
180g sugar in raisins
current sugar 750g
target ??

What should my target be? I'm aiming for a strong full bodied wine, maybe 17%. I'm not sure how to calculate it...
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Re: Port Style Country Wine - calculations needed.

Postby Moley » Tue Sep 16, 2014 15:23

For 17% you need a gravity drop of 125 points, so let us say an OG of 1.120 fermenting out to 0.995 and then you may wish to stabilise and back sweeten.

1.120 requires 333g sugar in the litre, so for a gallon you need 1500g in total.

750g already accounted for, 750g still to add.
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Re: Port Style Country Wine - calculations needed.

Postby robwalker » Tue Sep 16, 2014 16:03

great, thanks moley. I don't have the tools to measure anything past the juice OG so prefer to calculate. if it's a bit off because of the fruit sugar, I won't beat myself up...

strained it out today, smelling great! Just gotta figure out how I'm gonna fit it in because I'm already on the shoulder!
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Re: Port Style Country Wine - calculations needed.

Postby Moley » Tue Sep 16, 2014 16:11

Just keep any excess in a smaller side bottle, still under airlock or lightly plugged with cotton wool, and then use it for topping up when it's safe to do so, or even after racking.
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Re: Port Style Country Wine - calculations needed.

Postby robwalker » Tue Sep 23, 2014 15:35

After racking isn't a bad shout because I'm getting a lot of sediment. For now I'm gonna squeeze as much in as possible and let it do its thing for a while!
cheers again!
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