 |
| Red wine |
dry light
dry full
bodied |
| 990 |
– |
999 |
|
| 1000 |
– |
|
|
| 1001 |
– |
1004 |
|
|
| Rose wine |
light dry
light sweet |
|
| White wine |
very dry
light dry
light sweet |
| 996 |
– |
998 |
|
| 998 |
– |
1001 |
|
| 1002 |
– |
1005 |
|
|
| Cherry |
fresh, not sweet
sweet, full bodied |
|
| Port/Maderia |
light sweet
full bodied |
|
| Sherry |
dry
medium
dry sweet |
| 1008 |
– |
1015 |
|
| 1015 |
– |
1020 |
|
| 1025 |
– |
1030 |
|
|
| Kir |
light dry
sweet, full bodied |
|
| White Vermouth |
dry
medium dry |
|
| Red Vermouth |
dry
sweet |
|
| Capri bitter |
medium dry |
|
Capri can be fortified, with advantage with 75 cl Vodka.
Sweetness should then be increased to: |
|
| Black currant |
as required |
|
| 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 990 degrees to 1000.
10 hydrometer degrees x 3 ml grape juice x 20 litres = 600 ml.
1 kilogram of grape juice is approx. 750 ml. |
|