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I’ve lately done some SG/alcohol calculations on some recipes in books and a lot of them seem to use too much sugar based on my calculations, so are my calculations correct?
For example, I looked at a recipe for good old Elderberry wine. The stated sugar was 1200g for 5lts. This will work out at 240g/l, according to the SG table this will give an SG of 1090 and therefore somewhere around 12 to 13.4%vol depending on what the SG drops to.
When you consider that this calculation is before taking the sugar from the fruit into account which is 3kgs of Elderberries and 500g of raisins, would this not put the actual final %vol much higher than 13.4, therefore too high level of alcohol and unbalancing the wine or not all the sugar fermenting and leaving it too sweet.
I see many recipes like this, some even higher in sugar, or are my calculations wrong?
Any comments from those in the know please.
For example, I looked at a recipe for good old Elderberry wine. The stated sugar was 1200g for 5lts. This will work out at 240g/l, according to the SG table this will give an SG of 1090 and therefore somewhere around 12 to 13.4%vol depending on what the SG drops to.
When you consider that this calculation is before taking the sugar from the fruit into account which is 3kgs of Elderberries and 500g of raisins, would this not put the actual final %vol much higher than 13.4, therefore too high level of alcohol and unbalancing the wine or not all the sugar fermenting and leaving it too sweet.
I see many recipes like this, some even higher in sugar, or are my calculations wrong?
Any comments from those in the know please.
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