Could someone please tell me what the ph, TTA, Sugar and S.G. should be before and after fermentation for white wine, red wine and fruit wine.
Balancing Wine
Oct 23, 2003
2 Replies
Before Ph TTA Sugar S.G.
------- ----- ----- ------------ ------------- White ~3.2 ~7.0 20-40º Brix 1.085-1.185 Red ~3.4 ~6.5 20-40º Brix 1.085-1.185 Fruit ~3.6 ~6.0 20-40º Brix 1.085-1.185
After Ph TTA Sugar S.G.
------- ----- ----- ------------ ------------- White ~3.2 ~7.0 0-5º Brix 0.985-1.020 Red ~3.4 ~6.5 0-5º Brix 0.985-1.020 Fruit ~3.6 ~6.0 0-5º Brix 0.985-1.020
In other words, it depends very much what type of wine you are making, and how alcoholic you like it (I provided the ranges for 12-24% p.a.), and how sweet you like it (I provided the ranges for dry through very sweet). It sort of like asking "how much is a lot of money", or "which beach is best".
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