Is there a generic scale for sugar / S.G.? For example, I want to look up a must I have with an S.G. of 1.062. I added 12 ounces of sugar to raise the S.G. but is there a rule of thumb for sugar addition? Like how much of a hike will I get if I add 1 ounce of sugar etc.
Thanks, Jon.
Here's the "adding sugar" table from the book "Vines to Wines".
I heard a buzz that it was out of date, but I also heard a buzz that it's on everyone's shelf. I'm just starting out, and have found it to be very helpful.
Specific Gravity = Sugar Grams/Liters of the Must = Brix
1.047 124 12.0 1.051 135 13.0 1.055 145 14.0 1.059 157 15.0 1.063 168 16.0 1.068 178 17.0 1.072 188 18.0 1.076 201 19.0 1.081 213 20.0It seems like you should measure the brix, and add sugar at the start, before fermentation. If you need to sweeten your wine after fermentation is complete, there are enhancers to do this, but I'm not sure how they effect the overall quality of the wine.
Cheers, Will
Thanks for the info... I've found several different "tables" listing ratios in my searches and most of them are off (different) by some degree. I was just wondering if everyone used a certain one specifically or just winged it to get into the ball park.
From Vines to Wines is an excellent book in my opinion. My dad used it when I was a little kid and I use it now. I even have his original copy someplace...
Jon.
0.09 pounds of sugar will increase the Brix of one gallon of juice by one Brix This relationship does not hold if working with large volumes because it does not take into account the increase in volume but for most home winemaking volumes it works fairly well. Of course, if you do not know the brix, then you have to convert SG to Brix or read it off your hydrometer. There are more advance formulaes but this should get you in the ballpark.
1.5 ounces (42.5 grams) of table sugar (sucrose) added to of one US gallon (0.83 Imperial gallon, 3.785 litres) will raise the Brix by ~1º, and the specific gravity by ~.004.
However, such linear formula only work for approximating the effect of small additions. Each ounce of sugar adds ~ .57-.65 ounces to the volume (depending upon temperature), so one must use simultaneous equations to compute an accurate result.
Most of the various published tables (at least the reliable ones) were derived empirically (by measurement), and most of the various published formulae are an attempt to recreate the tables mathematically. None of them succeed throughout the entire range, i.e. some formulae are more accurate for initial sugar additions, and some are more accurate as the Brix approaches 0º.
To further complicate matters, you can't just add sugar and re-measure the Brix/SG! No matter how much you stir, some of the sugar will remain undissolved, and your subsequent reading will be low by an unknown amount. And if you are fermenting on the skins, you will have to estimate the liquid volume, and there will be unchapitalized sugar in the berries, further destroying the accuracy of your equation.
Easiest thing is to use a table such as this one:
And don't worry. Wine is very forgiving.
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