Calculating Residual Sugars

[Basilhaydens]

Hello all, I am needing help converting the residual sugars of a couple of my wines into a percentage instead of mg/L. I am using the Accuvin Residual Sugar Test Kit and it measures in mg/L. I am testing a kit red (Fiero) and my usual Dragons Blood. The Fiero i let ferment all the way down to around .996ish so it should be fairly dry. The DB I back sweetened it some. I added maybe 2-3 pounds of sugar( i didnt measure it) into a 12 gal batch so it shouldnt be very sweet.

The Fiero is showing around 300 mg/L on the color chart.

The Dragons Blood is showing around 1000 mg/L on the color chart.

I am trying to find the RS due to needing to stay under 1.4% Residual Sugar for my diet.

1.4% should be 14 g/L if im correct?

I just don’t know how to get the above readings into a %.

 

[David Violante]

Percentage is Grams per 100mL. So a 10% solution would have 10G in 100mL.

1.4% would be 1.4G in 100mL or 1400mg in 100mL.

https://www.labce.com/spg913555_calculating_percent_weightvolume__wv.aspx

 

[Basilhaydens]

1.4% would be 1.4G in 100mL or 1400mg in 100mL.

So by that math both my wines are under the 1.4% Residual Sugar?

 

[mainshipfred]

I could be oversimplifying this but couldn't you just use a brix hydrometer. 1 °Bx = 1% residual sugar

 

[Raptor99]

I could be oversimplifying this but couldn't you just use a brix hydrometer. 1 °Bx = 1% residual sugar

The brix is affected by alcohol, so you would need to apply a correction factor.

 

[mainshipfred]

The brix is affected by alcohol, so you would need to apply a correction factor.

In a refractometer I agree but is it the same with a hydrometer.

 

[VinesnBines]

https://winemakermag.com/technique/...ommon and simple,assess the dryness in wines.
This is a free article.

 

[David Violante]

Excellent article thank you!

I apologize if I threw you off, I was trying to show the math to do the other calculations. You are correct, 1.4% is 14G/L.
1.4% would be 1.4G in 100mL or 1400mg in 100mL = 14,000mg in 1000mL or 14G/L.

To get percentages from your weights above:

(Weight in Grams / Volume in mL) x 100
300mg/L
(0.3G / 1000mL) x 100
(0.003G/mL) x 100
0.03%

Another way:
300mg/L = 300mg/1000mL = 30mg/100mL = 0.03G/100ml = 0.03%


(Weight in Grams / Volume in mL) x 100
1000mg/L
(1G / 1000mL) x 100
(0.001G/mL) x 100
0.1%

Another way:
1000mg/L = 1000mg/1000mL = 100mg/100mL = 0.1G/100ml = 0.1%

 

[mainshipfred]

https://winemakermag.com/technique/...ommon and simple,assess the dryness in wines.
This is a free article.

Thanks for the article. Would you think with a fully degassed and filtered wine the hydrometer would be close enough?