Did you know that a good percentage of alcohol ensures that wine keep well and that the lower alcohol wines - those under twelve percent - might begin to ferment again at any time? This is true especially when a stray yeast spore, either left in the wine or one reaching it at the later stage, will begin to reproduce and live on any sugar present.
A good percentage of alcohol, on one hand, ensure that wines keep well, and that the lower-alcohol wines - those under twelve percent - might begin to ferment again at any time. This is because a stray yeast spore, either left in the wine or one reaching it at some later stage, will begin to reproduce and live on any sugar present. Of course, only the very driest of low-alcohol wines will keep and these must be so dry that no unfermented sugar remains at all.
A good percentage of alcohol, on one hand, ensure that wines keep well, and that the lower-alcohol wines - those under twelve percent - might begin to ferment again at any time. This is because a stray yeast spore, either left in the wine or one reaching it at some later stage, will begin to reproduce and live on any sugar present. Of course, only the very driest of low-alcohol wines will keep and these must be so dry that no unfermented sugar remains at all.
When making low-alcohol wines, you just add enough sugar to make the amount of alcohol required and to allow the wine to ferment right out. Remember, the wine will be dry if less than two and a quarter pounds of sugar are used for one gallon. Now here's your guide to produce the right amount of sugar and alcohol required in one gallon of wine;
Note: If two gallons are being made the amount of sugar needed would have to be doubled. 1). 1 lb. and 4 oz. of sugar = 7.6 percent of potential alcohol. 2). 1 lb. and 8 0z. of sugar = 9.2 percent of potential alcohol. 3). 1 lb. and 14 oz. of sugar = 10.8 percent of potential alcohol. 4). 2 lb. and 0 oz. of sugar = 12.3 percent of potential alcohol.
Very well then, you can now take any recipe in your winemaking book but not those containing dried fruit as these contain lots of sugar instead use one pound and fourteen ounces of sugar. Also the above figures refer to the use of household sugar. That is why if invert sugar is being used, remember that invert sugar contains some moisture, so for every pound of household sugar, you must use one and a quarter pounds of invert sugar. To avoid such mistakes, refer to the given figures. In addition, invert sugar is typically supplied in tins containing seven pounds or in blocks by whatever weight is ordered. If weighing this proves awkward, dissolve it and measure it again by the pint, considering that one pint represents two pounds of sugar.
If invert sugar is being used, bear in mind that this contains some moisture, so for every pound of household sugar one must use one and a quarter pounds of invert sugar. So to avoid such mistakes, you can add the
Note: If two gallons are being made the amount of sugar needed would have to be doubled. 1). 1 lb. and 4 oz. of sugar = 7.6 percent of potential alcohol. 2). 1 lb. and 8 0z. of sugar = 9.2 percent of potential alcohol. 3). 1 lb. and 14 oz. of sugar = 10.8 percent of potential alcohol. 4). 2 lb. and 0 oz. of sugar = 12.3 percent of potential alcohol.
Very well then, you can now take any recipe in your winemaking book but not those containing dried fruit as these contain lots of sugar instead use one pound and fourteen ounces of sugar. Also the above figures refer to the use of household sugar. That is why if invert sugar is being used, remember that invert sugar contains some moisture, so for every pound of household sugar, you must use one and a quarter pounds of invert sugar. To avoid such mistakes, refer to the given figures. In addition, invert sugar is typically supplied in tins containing seven pounds or in blocks by whatever weight is ordered. If weighing this proves awkward, dissolve it and measure it again by the pint, considering that one pint represents two pounds of sugar.
If invert sugar is being used, bear in mind that this contains some moisture, so for every pound of household sugar one must use one and a quarter pounds of invert sugar. So to avoid such mistakes, you can add the
Very well then, you can now take any recipe in your winemaking book but not those containing dried fruit as these contain lots of sugar instead use one pound and fourteen ounces of sugar. Also the above figures refer to the use of household sugar. That is why if invert sugar is being used, remember that invert sugar contains some moisture, so for every pound of household sugar, you must use one and a quarter pounds of invert sugar. To avoid such mistakes, refer to the given figures. In addition, invert sugar is typically supplied in tins containing seven pounds or in blocks by whatever weight is ordered. If weighing this proves awkward, dissolve it and measure it again by the pint, considering that one pint represents two pounds of sugar.
If invert sugar is being used, bear in mind that this contains some moisture, so for every pound of household sugar one must use one and a quarter pounds of invert sugar. So to avoid such mistakes, you can add the amounts of each sugar to use so that you may choose for yourself which to use and know how much of either-not both. Invert sugar is usually supplied in tins containing seven pounds or in blocks by whatever weight is ordered. If weighing this proves awkward, dissolve it and measure it by the pint, bearing in mind that one pint represents two pounds of sugar.
About the Author:
If invert sugar is being used, bear in mind that this contains some moisture, so for every pound of household sugar one must use one and a quarter pounds of invert sugar. So to avoid such mistakes, you can add the amounts of each sugar to use so that you may choose for yourself which to use and know how much of either-not both. Invert sugar is usually supplied in tins containing seven pounds or in blocks by whatever weight is ordered. If weighing this proves awkward, dissolve it and measure it by the pint, bearing in mind that one pint represents two pounds of sugar.
About the Author:
Many people enjoy the taste of wine, but don't need all the alcohol found in most wines, especially home brews. Jackie Seasword is experienced in masterfully crafting homemade wines and has discovered some tricks in creating a lower alcohol variety without giving up any flavor. To find homemade wine recipes, follow the link.