HOI:08 – Fermentation Progress
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Rose wine | light dry light sweet |
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White wine | very dry light dry light sweet |
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Cherry | fresh, not sweet sweet, full bodied |
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Port/Maderia | light sweet full bodied |
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Sherry | dry medium dry sweet |
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-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: |
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Black currant | as required |
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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. |