Threw a couple of kgs of Montepulciano skins into the Blackcherry Port to top up the fermenter. SG1.035 so should have another couple of days before needing to press skins and transfer to DJ.
Announcement
Collapse
No announcement yet.
Black Cherry Port 2012
Collapse
X
-
Originally posted by Delmonteman View PostDoes anyone know what total sugar (per litre or gallon) we would aim for to reach 18% (finishing dry)? My calculations are all over the place.
If you started at about SG1.080, approx 12% potential alcohol, you need to add about 1kg sugar more to get to 18%.
To do this accurately you need the starting SG and the SG before and after the sugar additions and calculate the drop in SG each time.
Hope that helps.Last edited by robwrx; 05-10-2012, 10:56 PM.
Comment
-
I just calculate the alcohol from the SG drop, and sum each one (like Rob). I meant to put that slide in the presentation, but I forgot .
Just sugar-fed mine, from 1.010 to 1.042. I know this is higher than I recommended, but as of Wednesday I'll be unable to sugar feed it for 8 days. Thus I'm upping the basic SG each feed, then hoping it'll keep going until a week Thursday.Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
Comment
-
Did the 3rd and probably last sugar feed last night. Alcohol, if my maths is correct, is at 16.7% and the fermentation rate has slowed a lot. After adding 350g of sugar I saw no signs of fermenting at all and thought I had a stuck ferment. This morning I am relieved to see some bubbles rising but they are going much slower.
Comment
-
SG 1.014. Still going strong. Will sugar feed again in a couple of days. Alcohol content now 15.5% and its starting to taste a little hotter. Nice.Simon
"I can certainly see that you know your wine. Most of the guests who stay here wouldn't know the difference between Bordeaux and Claret." - Basil Fawlty
Comment
-
I'm doing mine today: SG static for a couple of weeks, at around 17%.
Beware if buying supermarket brandy: much of the cheap stuff is less than 40%, so you might be getting less alcohol than you think.Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
Comment
-
Originally posted by goldseal View PostBeware if buying supermarket brandy: much of the cheap stuff is less than 40%, so you might be getting less alcohol than you think.Simon
"I can certainly see that you know your wine. Most of the guests who stay here wouldn't know the difference between Bordeaux and Claret." - Basil Fawlty
Comment
-
Mine is going to be oaked tonight. Racked out of primary yesterday (yes primary). I have one that you can insert an airlock into. Lots of CO2 still covering it, still nice and fresh.
3 gallons in total. Now, what am I going to do with 3 gallons of port (in 2014).
answer: drink and share it.Simon
"I can certainly see that you know your wine. Most of the guests who stay here wouldn't know the difference between Bordeaux and Claret." - Basil Fawlty
Comment
Comment