figuring out my ABV

[Ricky]

Hello, i have a batch of winexpert chocolate raspberry port ready for stabilising and fining.....i did the math to check my ABV, and i want to find out if i did it correctly before i fortify...the starting SG was 1.130 at 75 degrees...( i step feed the dextrose in 3 steps)...day 2..1.080..feed the dextrose jumped to 1.084(82 degrees)...day 3..1.052...feed the dextrose,jumped to 1.059(82 degrees)...day 4,...1.038 last feeding,1.042(77 degrees)....hydrometer is calibrated at 60 degrees.....now today was the 3rd day at 1.006....my figuring was 18.6%....lol,math was never my favorite.....i`m gonna try for 20%.......3 Gallon batch...

 

[Thig]

You are pretty much right on the money according to my calculations. My winemakers app gives these number a high of 19% and using the total differences in your numbers of 138 time 131 I get 18.078%.

 

[robie]

That's too technical for me today (Friday)! To a 3 gallon batch, just add 3 bottles of clear Brandy and you will be just fine. I wouldn't worry what the exact ABV will be.

However, to get the calculation right, you do have to take into account any extra liquid you add. (Water used to dissolve the sugar.) It does change the formula more than you might guess. There is another thread, which is maybe 2 months old, on here about the subject and it does take added liquid into account.

 

[ibglowin]

Are you saying you chaptalized the must/wine?

Hello, i have a batch of winexpert chocolate raspberry port ready for stabilising and fining.....i did the math to check my ABV, and i want to find out if i did it correctly before i fortify...the starting SG was 1.130 at 75 degrees...( i step feed the dextrose in 3 steps)...day 2..1.080..feed the dextrose jumped to 1.084(82 degrees)...day 3..1.052...feed the dextrose,jumped to 1.059(82 degrees)...day 4,...1.038 last feeding,1.042(77 degrees)....hydrometer is calibrated at 60 degrees.....now today was the 3rd day at 1.006....my figuring was 18.6%....lol,math was never my favorite.....i`m gonna try for 20%.......3 Gallon batch...

 

[Ricky]

Are you saying you chaptalized the must/wine?

Yes ...in 3 steps

 

[Ricky]

That's too technical for me today (Friday)! To a 3 gallon batch, just add 3 bottles of clear Brandy and you will be just fine. I wouldn't worry what the exact ABV will be.

However, to get the calculation right, you do have to take into account any extra liquid you add. (Water used to dissolve the sugar.) It does change the formula more than you might guess. There is another thread, which is maybe 2 months old, on here about the subject and it does take added liquid into account.

I hear ya robie.... just would like to see how much brandy of everclear to use

 

[Ricky]

You are pretty much right on the money according to my calculations. My winemakers app gives these number a high of 19% and using the total differences in your numbers of 138 time 131 I get 18.078%.

Thanks Thig....

 

[Thig]

Hello, i have a batch of winexpert chocolate raspberry port ready for stabilising and fining.....i did the math to check my ABV, and i want to find out if i did it correctly before i fortify...the starting SG was 1.130 at 75 degrees...( i step feed the dextrose in 3 steps)...day 2..1.080..feed the dextrose jumped to 1.084(82 degrees)...day 3..1.052...feed the dextrose,jumped to 1.059(82 degrees)...day 4,...1.038 last feeding,1.042(77 degrees)....hydrometer is calibrated at 60 degrees.....now today was the 3rd day at 1.006....my figuring was 18.6%....lol,math was never my favorite.....i`m gonna try for 20%.......3 Gallon batch...

Let me try it this way:

1.130 - 1.080 = 50 x 131 = 6.55%
1.084 - 1.052 = 32 x 131 = 4.19%
1.059 - 1.038 = 21 x 131 = 2.75%
1.042 - 1.006 = 36 x 131 = 4.72%

Total is 18.21% (close enough for goverment work)

 

[ibglowin]

Which yeast did you use?

Yes ...in 3 steps

 

[Ricky]

Which yeast did you use?

don`t remember ,there where 2 packs, in the kit,i used both...

 

[ibglowin]

Thats impressive. EC1118 is supposedly good up to 18%. You won't need much brandy thats for sure!