Wine Wizard
Topic: Specific-Gravity
Strategies for a Chaptalization Mistake
It sounds like you’re doing a lot of things right, especially being that your grape wine has taken off, but your plum wine is just plum tuckered out. Seems like you’ve got
Judging Fermentation Completion
It certainly sounds like you are getting into the dryness zone. Specific gravity is the ratio of the density of a liquid in relation to the density of water, calibrated at a
Sugar Conversion Tables
For the WineMaker’s Answer Book I referenced the Table 1-2, Appendix 1, from Wine Analysis and Production, Zoecklein et al, 1995 for the Specific Gravity to Brix tables. Note that this conversion
Testing for Dryness, Empty Airlock: Wine Wizard
Testing troubles I’ve been frustrated with the use of Clinitest tablets for measuring the end point or final dryness in my homemade wine and have been wondering and reading about the use
I am getting different gravity readings in my just-crushed juice from samples taken from the top and bottom of the vessel. What’s going on and is there a proper place to take these readings?
Your question is a valid one — one that many winemakers before you have wondered about. As you have discovered, where you take a sample from in a tank can give you
How do I allow for suspended solids when taking hydrometer readings?
You’ve hit the nail on he head — a hydrometer reading does depend on the amount of suspended solids in the juice that you’re measuring. As sugar is more dense than water,
