SGI:15 – Readings for Best Flavour

Readings for Best Flavour
Red wine dry light
dry full
bodied
990 – 999  
1000 –    
1001 – 1004  
Rose wine light dry
light sweet
998 – 1000  
1000 – 1003  
White wine very dry
light dry
light sweet
996 – 998  
998 – 1001  
1002 – 1005  
Cherry fresh, not sweet
sweet, full bodied
1020 – 1030  
1035 – 1040  
Port/Maderia light sweet
full bodied
1020 – 1030  
1030 – 1040  
Sherry dry
medium
dry sweet
1008 – 1015  
1015 – 1020  
1025 – 1030  
Kir light dry
sweet, full bodied
1010 – 1020  
1020 – 1025  
White Vermouth dry
medium dry
1005 – 1015  
1015 – 1025  
Red Vermouth dry
sweet
1015 – 1020  
1020 – 1030  
Capri bitter medium dry
1035 – 1040  
Capri can be fortified, with advantage with 75 cl Vodka.
Sweetness should then be increased to:
1040 – 1050  
Black currant as required
1030 – 1040  
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.

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