WineXpert Amarone Specific Gravity and Raw Sugar

[arigato]

Hi Folks,

I am making a LE Amarone from WinExpert but ended up having a SG that is 0.005 below the target despite following the instructions (need 1.090 as a min) after adding the grape skins. I wanted to add sugar to get up to 1.090 using raw sugar (turbinado) to achieve that goal. They yeast in the kit is Bourgovin RC212.

Is there a problem with doing that?

Thanks!

Tony

 

[ColemanM]

If I'm correct, that is an selection, not a LE, and it should have a package of sugar included in the kit as a chaptalization step. That will raise the sg a bit as well. I would let it go at 1.085 due to the undissolved sugars in the grape skins, but if you wanted extra insurance, you could always make some simple syrup and add until you hit your numbers.
Welcome to the forum!!

 

[vacuumpumpman]

Tony
Here is a thread I started step by step while making the the Amarone kit

http://www.winemakingtalk.com/forum/showthread.php?t=50428

 

[sour_grapes]

Hi Folks,

I am making a LE Amarone from WinExpert but ended up having a SG that is 0.005 below the target despite following the instructions (need 1.090 as a min) after adding the grape skins. I wanted to add sugar to get up to 1.090 using raw sugar (turbinado) to achieve that goal. They yeast in the kit is Bourgovin RC212.

Is there a problem with doing that?

Thanks!

Tony

Hi, Tony -- welcome to the forum.

It takes a little while for the sugars to be released from the grape pack. Sometimes, the maximum SG does not reflect all those sugars because the yeast starts eating it before it is all released.

My SG typically goes up about 0.018 points after adding the grape pack, and has gone up as much as 0.021 points (when I used a slow-starting yeast).

What was your SG prior to adding the grape pack? It if was 1.080 or so, I think you are fine. Having said that, I do not see too much harm in adding a little sugar to raise the ABV of this style of wine by a percent or so.

 

[arigato]

Thanks for quick replies! I believe the kit is suppose to hit 14.5 ABV. This is a bit low in my experience since most Amarone I drink are between 15 and 18 AB. Ill add a little sugar to get up to 1.090. I didn't check prior to that to see what I had.

Tony

 

[vacuumpumpman]

Thanks for quick replies! I believe the kit is suppose to hit 14.5 ABV. This is a bit low in my experience since most Amarone I drink are between 15 and 18 AB. Ill add a little sugar to get up to 1.090. I didn't check prior to that to see what I had.

Tony

Tony -
please review my post

http://www.winemakingtalk.com/forum/...ad.php?t=50428

yes the abv - is higher because of chaptalization.

 

[DoctorCAD]

Worried about .005! You realize that getting that close is fine, and that your measuring technique is probably more at fault than anything.

.005 equates to .00064% ABV

 

[sour_grapes]

Worried about .005! You realize that getting that close is fine, and that your measuring technique is probably more at fault than anything.

.005 equates to .00064% ABV

You're confusing me, Dr! 0.005 points of SG is easily measurable on the hydrometer and it translates to 0.65% ABV.

 

[DoctorCAD]

OK, my math was off a few decimal points, but missing .005 could easily be explained by temperature, wrong angle viewing, hydrometer out of calibration, hydrometer paper slipping, having soilds that cannot be converted, etc.

My point is why quibble over something that if 10 people measured, the results would probably give 4 different values.

Until I see an MSA and capability study, I won't worry about it. We're making wine, not heart valves.

 

[arigato]

2 orders of magnitude is a lot. 0.6% ABV is not a lot to you but is to me, since its a country mile to my eye on the hydrometer. Angle, temperature, light would affect my vision at 0.0005, not 0.005. They give you a large range to be in and if you don't fall in it, it makes me wonder since attention to detail is makes a decent wine a great wine, all else being equal.

If I didn't care I would get box wine and not even bother with a kit.

Thanks for everyone's input!