HOI:08 – Fermentation Progress

Fermentation Progress
Basic facts:  

 1 litre of water weighs 1 kg (1.000 grammes)1 litre of alcohol weighs 0,8 kg (800 grammes)1 litre dissolved sugar weighs 1,59 kg
-10  – -1  
0 –    
+ – +4  

 
Rose wine light dry
light sweet
-2 – 0  
0 – +3  
White wine very dry
light dry
light sweet
-4 – -2  
-2 – +1  
+2 – +5  
Cherry fresh, not sweet
sweet, full bodied
+20 – +30  
+35 – +40  
Port/Maderia light sweet
full bodied
+20 – +30  
+30 – +40  
Sherry dry
medium
dry sweet
+8 – +15  
+15 – +20  
+25 – +30  
-4 – -2  
-2 – +1  
+2 – +5  

 

 

 

Cherry

 

 

fresh, not sweet
sweet, full bodied

 

 

+20 – +30  
+35 – +40  
 

 

Port/Maderia

Capri bitter medium dry

+35 – +40  
Capri can be fortified, with advantage with 75 cl Vodka.
Sweetness should then be increased to:
+40 – +50  
Black currant as required
+30 – +40  
Blackcurrant can be fortified, with advantage, with 35 cl of white rum of good quality.  
Bowle wine
(approx. 20 litre) 		dry
medium
light sweet 		chaptalise with 400 grammes sugar
chaptalise with 500 grammes sugar
chaptalise with 600 grammes sugar
Even better than sugar, is to add Liqueur Base, 3 ml equals 1 hydrometer degree in 1 litre of wine.
Grape juice is excellent for adding sweetness and imparts a more fruity flavour. 3 ml of grape juice adds 1 hydrometer degree in 1 litre of wine.Example: 20 litres of red wine is to be corrected from 10 degrees to 0.
10 hydrometer (with Oechslescale) degrees x 3 ml grape juice x 20 litres = 600 ml.1 kilogram of grape juice is approx. 750 ml.

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