50 gallon batch sugar question

[ciderbiter]

Okay, so like the title states i'm doing a 50 gallon batch. I would like it to be 14%, from my understanding from the articles i've read doing google searches that's 2lbs of sugar for a gallon. That being said, do i need to use 100lbs of sugar for 50 gallons? Something seems off to me.

 

[REDBOATNY]

What is the starting sugar content? Check the brix before adding anything, then add 1/8 pound of sugar per gallon to raise 1 brix.
You will want to be around 24 brix after the sugar is added.
example: if you are at 10 brix, you will need to add 50 (gallons of cider) x .125 (#'s of sugar) x 14 (brix needed) = 87.5 pounds of sugar

 

[fivebk]

Why not use a hydrometer and add sugar till you get to 14%

BOB

 

[DoctorCAD]

Why not use a hydrometer and add sugar till you get to 14%

BOB

OP should use a hydrometer to do a final check, but the formula is tried and true.

 

[GreginND]

100 pounds of sugar sounds about right for a 50 gal batch assuming you don't have a lot of sugar contributed from the fruit. You will need to check the SG before you start. I would mix whatever fruit you are using with some of the water and sugar to dissolve it all. Then add remaining water in whatever amount needed to reduce the SG to where you want it.

 

[seth8530]

According to this link, 14 percent abv needs around 295 grams of sugar per liter.

http://www.brsquared.org/wine/CalcInfo/HydSugAl.htm

50 gallons is around 189.27 liters. So 295*189.27/1000. This gets you around 55 Kg of sugar needed assuming you start off with no sugars. This adds up to around 123 lbs of sugar needed.

 

[GreginND]

According to this link, 14 percent abv needs around 295 grams of sugar per liter.

http://www.brsquared.org/wine/CalcInfo/HydSugAl.htm

50 gallons is around 189.27 liters. So 295*189.27/1000. This gets you around 55 Kg of sugar needed assuming you start off with no sugars. This adds up to around 123 lbs of sugar needed.

That would assume no sugar from whatever fruit is being used. I sure wish the OP would come back and provide some more details about that.

 

[seth8530]

My impression was that he was fermenting 50 gallons of sugar water. However, if he is using fruit, he will need to take that into account.

 

[Tenbears]

OP should use a hydrometer to do a final check, but the formula is tried and true.

How Can you say that? Not trying to be picky, But we do not even know what he is making. We can make assumptions based on his user name. However before dispensing information we really should be sure of the question. Would adding 2 pounds of sugar per gallon be rather high if he were making Mead? Might even be high if making wine from grape juice. However to achieve 14% alcohol in a must fermented to dryness of anything a starting SG of 1.108 or a brix of 25 will do the trick. Just sayin.

 

[GreginND]

My impression was that he was fermenting 50 gallons of sugar water. However, if he is using fruit, he will need to take that into account.

Well, he says he has a 50 gal batch of unknown wine and asked about sugar addition. I do not read it as just sugar water.

 

[seth8530]

I guess either way we will see, if he ever post back.

 

[DoctorCAD]

How Can you say that? Not trying to be picky, But we do not even know what he is making. We can make assumptions based on his user name. However before dispensing information we really should be sure of the question. Would adding 2 pounds of sugar per gallon be rather high if he were making Mead? Might even be high if making wine from grape juice. However to achieve 14% alcohol in a must fermented to dryness of anything a starting SG of 1.108 or a brix of 25 will do the trick. Just sayin.

Just what was wrong with my suggestion to use a hydrometer to check the final product?

The formula IS correct, no matter what you are doing with the liquid. "1/8 pound of sugar per gallon to raise 1 brix" Doesn't matter if the OP is making moonshine or sweet tea!

 

[Tenbears]

Sorry, I had no Idea you were referring to Redboayny's posted formula, as the OP's formula was 2 pounds of sugar per gallon. As referenced in my post.

 

[REDBOATNY]

I assumed he is making cider or apple wine. If so, 14% is a little high for something as delicate as apple. I have noticed over the years 11% makes a nice apple wine. jmho

 

[richmke]

Just what was wrong with my suggestion to use a hydrometer to check the final product?

Mixing.

If you use sugar crystals, it takes time for all the crystals to dissolve.

If you use simple syrup, it takes time for the syrup to fully disperse.

Even when mixing a kit (adding water to the juice), you can get false readings if you are not careful to completely mix the solution. Mixing 50 gallons will take a big spoon to ensure complete mixing prior to taking an SG reading.

 

[seth8530]

Mixing.

If you use sugar crystals, it takes time for all the crystals to dissolve.

If you use simple syrup, it takes time for the syrup to fully disperse.

Even when mixing a kit (adding water to the juice), you can get false readings if you are not careful to completely mix the solution. Mixing 50 gallons will take a big spoon to ensure complete mixing prior to taking an SG reading.

That is a good reason to use a formulation to figure out how much sugar to add... And then to verify with your tool.

 

[DoctorCAD]

...And then to verify with your tool.

With your HYDROMETER, better clear that one up

 

[seth8530]

Ha, ill take that!