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One way to more "accurately" measure intake using self reportage is to have subjects record everything they eat or drink with the "approximate" measures ... If Joe records for a week everything Joe consumes - and that record includes, say, "wine by the 4 or 6 oz glass" and Joe records two 6 oz...

I think it very much depends on the fruit. As Rice_Guy suggests, some fruit is far too acidic if all we are using is the juice of the fruit, on the other hand, you are asking for a miracle if you are planning on fermenting water through which you have passed a few ounces of fruit. No one (I...

I gotta say that I am surprised that there was in fact so much sugar in those flowers, but a) bees make honey from the pollen and b) all other things aside, the plant stores energy for both its own growth and growth of seeds, and that energy is stored as either complex sugars (carbohydrates) or...

To restart a stalled fermentation the better way is to create a starter with a champagne yeast (this yeast has more tolerance for both the acidity and the alcohol in your stalled batch: it's been cultured to do a secondary fermentation to create sparkle in a finished wine) BUT rather than add...

No idea whether this MIGHT create a problem, but I would be wary about leaving any rubber grommet at the bottom of my fermenter for any length of time. Do you have a second bucket you could rack this wine into while you fish out the grommet? If folks on this forum don't consider the grommet...

:D ha ha... I am a vegetarian and I happily eat honey and make mead and have no good sense of how vegans see the world. As a vegetarian I have two cats, and allow them to eat the food that cats' bodies have evolved to eat. (fish and other animal protein but not grains. They are not omnivores). I...

I travel to Wales regularly - my daughter and her family live there and the sheep roam the hills. No fences. There might be hedgerow, or none. Sheep dogs are great shepherds.

ah..so you're not aware of lanolin? Prof. Google can explain the properties of lanolin. And sure unwashed wool is pretty rank if your not a sheep, but lanolin protects wool from water.

The only quarrel I have with your point is that you should better aim for the target ABV and so the target SG rather than the volume. Your primary can always be a larger volume food grade bucket. You need much less volumes for the secondary, which you want to fill but aiming for the final ABV...

I could be terribly wrong but it strikes me that marketing is at the heart of the problem... and I don't just mean advertising. Wine is bottled in ways that may not make it attractive to younger folk. It certainly is not presented as being hip and cool. How /when is wine coded to be consumed...

Sorry, but fleece ain't hide. You can shear a sheep every year and it is not harmed. Only a rank amateur touches the skin and then they are not asked back again, not even to apologize. If you've ever been to Wales you would think that the grass is white - so many sheep. My daughter lives not...

I guess the unexplicated assumption is that SG converted into ABV does not assume that there is any loss of sugar because of the yeast's other uses of the sugar, but the calculations to convert FG-SG X 131.25 may very well account for the accurate measures of alcohol in solution. Where does that...

OK but liquids e -VAPOR- ate when they become gas and the gas escapes into the atmosphere. Of course, while alcohol boils at temperatures below the nominal temperature at which water boils (100C /212 F) water vaporizes (becomes gas) at far lower temperatures which is why puddles after a rain...

Is it evaporation or seepage? That is to say, the wine being absorbed by the wood? I never make enough wine in any one batch to consider using a barrel. I add the wood to my wine... and the seepage is not significant but I would imagine that new barrels can swallow a large amount of wine.

I get it until I sign on, then it disappears.

Totally understand, and apologies if my post/s were less than clear. My underlying assumption was that if we can dismiss any change in volume as negligible, then the approximation is , for all intents and purposes, good enough if Bakervinyard is simply looking for a handle on the ABV of their...

But my assumption is that a sugar pack is a nominal increase in volume. That was something I explicitly specified, and while bakervinyard made no mention of the volume, I assumed because there was no mention that the change in volume was statistically insignificant - 100 cc? in 4 L or 23 L ( a...

Of course, I may be mistaken, but why would the calculation be so complicated? Why would any change in nominal volume be critical? (not a rhetorical question) no matter the added volume , we are measuring the gravity, not calculating it: this measurement does not depend on us KNOWING the...

Don't forget that you can make mead (wine from honey) any season of the year.

Yes... You can create what is called "osmotic shock" if the sugar concentration is too high. Not certain, but when the concentration of sugar is too high, the transportation of material across the yeasts' cell walls moves from inside the cells to the outside and not from the outside in, and so...