I always find sugar calculations (and therefore alcohol content) much easier if the maths is done as grammes per litre of sugar.
This comes in handy:
- pop the SG reading into the 'Sugar/Alcohol' box, make sure 'Specific Gravity' is selected, change the r/h dropdown to 'Sugar in Metric Liter' and click 'submit'.
For an SG of 1.080 you'll see 206g per litre.
So, for your situation, you want to produce a wine which would have started at 1.080 if you had added everything together, but in fact you are going to add a litre of juice (which contains sugar) late in the fermentation.
Right ....
1.080 is 206g/l of sugar. In a full DJ (say 4.7l) you'll have 968g.
I don't know how much sugar is in the Aldi tropical, but let's assume 150g in a litre. You probably know this (and apologies if you do) but it should be written somewhere on the side of the carton (if it's from Aldi, it might be a bit cryptic). That means you need 818g in your starting must. It will be a litre short, so that's 818g in 3.7l.
That's 221g/l.
The aforementioned calculator doesn't perform the calculation in reverse, so it is a matter of trial and error, changing the SG until you see the g/l you require.
In this case, the figure is 1.084.
So, IF the Aldi juice has 150g of sugar in it, you'll need to make your must up to 3.7l and an SG of 1.084. You already know you'd need 818g of sugar, some of which will be in the two litres of juice you are going to add at the start, so you know how much sugar to make up into sugar syrup.
Obviously, adjust these figures for the actual grammes per litre value of the Aldi juice.
Do the calculation TWICE, just to make sure you have sensible figures . When you actually make up the must, don't dump all the sugar in at once: check your SG just before you add it all, just to make sure you are somewhere near the right SG.
The easiest way of getting 3.7l of must is to fill your DJ with water, then pour 1l back out into a calibrated jug, and mark the new water level on the side of the DJ. If you don't have a jug but you do have accurate kitchen scales (they need to be accurate), pour 1kg of water instead.
The technique does normally give more flavour. If all the juice is added at the start, the vigorous fermentation blows off many of the flavours out of the airlock. If you wait until the fermentation is not so vigorous, more of those flavours stay in the DJ rather than being blown out.
I would add the final litre of juice at around 1.010 to 1.000. It doesn't have to be precise, just somewhere around that range. Pour it in gently, a little at a time, GENTLY stirring to disperse it.
I hope this helps
This comes in handy:
- pop the SG reading into the 'Sugar/Alcohol' box, make sure 'Specific Gravity' is selected, change the r/h dropdown to 'Sugar in Metric Liter' and click 'submit'.
For an SG of 1.080 you'll see 206g per litre.
So, for your situation, you want to produce a wine which would have started at 1.080 if you had added everything together, but in fact you are going to add a litre of juice (which contains sugar) late in the fermentation.
Right ....
1.080 is 206g/l of sugar. In a full DJ (say 4.7l) you'll have 968g.
I don't know how much sugar is in the Aldi tropical, but let's assume 150g in a litre. You probably know this (and apologies if you do) but it should be written somewhere on the side of the carton (if it's from Aldi, it might be a bit cryptic). That means you need 818g in your starting must. It will be a litre short, so that's 818g in 3.7l.
That's 221g/l.
The aforementioned calculator doesn't perform the calculation in reverse, so it is a matter of trial and error, changing the SG until you see the g/l you require.
In this case, the figure is 1.084.
So, IF the Aldi juice has 150g of sugar in it, you'll need to make your must up to 3.7l and an SG of 1.084. You already know you'd need 818g of sugar, some of which will be in the two litres of juice you are going to add at the start, so you know how much sugar to make up into sugar syrup.
Obviously, adjust these figures for the actual grammes per litre value of the Aldi juice.
Do the calculation TWICE, just to make sure you have sensible figures . When you actually make up the must, don't dump all the sugar in at once: check your SG just before you add it all, just to make sure you are somewhere near the right SG.
The easiest way of getting 3.7l of must is to fill your DJ with water, then pour 1l back out into a calibrated jug, and mark the new water level on the side of the DJ. If you don't have a jug but you do have accurate kitchen scales (they need to be accurate), pour 1kg of water instead.
The technique does normally give more flavour. If all the juice is added at the start, the vigorous fermentation blows off many of the flavours out of the airlock. If you wait until the fermentation is not so vigorous, more of those flavours stay in the DJ rather than being blown out.
I would add the final litre of juice at around 1.010 to 1.000. It doesn't have to be precise, just somewhere around that range. Pour it in gently, a little at a time, GENTLY stirring to disperse it.
I hope this helps
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