I have a few questions on this subject:
1. How can you determine actual alcohol content from PA readings? I
understand that you need to take a reading before you add the yeast,
and before you rack, and once again when secondary fermentation is
complete....do you just subtract the numbers and then multiply by .74?
There was a post on the subject, but I was a little confused by the
2. I have a few bottles of must that I started in may, but did not
take hydrometer readings beforehand....will I be able to determine
alcohol content on these, or is all lost?
3. What are some recommended PA readings to have before adding yeast?
I have heard that if your PA is too low, the wine will not keep well,
and if it is >14 then the excess sugar can actually kill the yeast.
4. Can sugar be added later on in secondary fermentation to raise PA
if it is too low? If so, what is the best way to do this without
disturbing the must and without having all the sugar sink to the
Thanks in advance for all your help!
- posted 16 years ago