Hydrometer Reading

[AspiringDakini]

I am totally new to this and trying to get my head around the use of a hydrometer. I am making a basic apple wine. I would like it to be sweet and at around 17% alcohol. I have been told this: "You want 17%, so you take 17%/131 = 0.130. This means that your SG needs to fall by 0.130 during fermentation. We can assume that your wine will finish at 0.995 or so, so you will need to start at 0.995 + 0.130 = 1.125".

With all due respect, that is gobbledygook to a beginner like myself lol. I need that dumbed down a bit to help me to understand. Would it be correct to say that my original specific gravity reading (just the must and sugar before fermentation) on the hydrometer should read 1125 in order to achieve 17% alcohol at the end?

 

[PierreR]

BernardSmith posted in your other thread...
"Wine is more usually around 12-14% and the key element of wine is flavor rather than alcohol content. You can ferment fruit to about 12 % but if you really want to make that wine stronger - you could add vodka or some other spirit.
Bottom line - It is hard to imagine that you will make a drinkable wine if your aim is not flavor but alcohol content. Most members of this forum aim for about 12 or 13% (a starting gravity of about 1.090) . When you start with excessive amounts of sugar that can kill the yeast as excessive concentrations of sugar can damage the cells of the yeast because of the way the yeast ferments."

You cant simply work the math backwards to achieve a desired alcohol content.
You dont need to heat the must before pitching the yeast. Room temp is sufficient, and healthy for the yeast.
Starting new posts isn't going to change the answers your going to get get.
Wine making is a process. In its basic form, it hasn't changed much in a couple thousand years. If raising the alcohol content was as simple as adding more sugar, we wouldn't need distilleries to produce higher alcohol products. I linked you to a page with several recipes, you can also google search for apple wine recipes. What you will find is ALL of them are essentially using the same process. All of them start with a similar SG.
READ THEM PLEASE. All your questions can be answered by reading before you ask them. If you are stumped, by all means ask, but your asking questions that have already been answered, hoping the answers are going to change. Within the science of wine making, those answers wont change.

I hope this helps in some way, and I hope you dont read this post thinking I'm upset, I'm not. I really do want you to take your time and read, and accept the advice/guidance many have already given you. Read the answers given in your other threads. Read the recipes.
Enjoy the process, and have fun. Winemaking is fun once you follow the process, and allow the yeast to do its thing!

 

[Floandgary]

So ,,, are you looking to make wine or are you wanting to make alcohol that looks like wine???. Would you want a high power beer, or one that tastes good?? Distilling might better meet your needs!!

 

[CGish]

AspiringDakini,

Like you, I am new at making wine. There are a couple of lessons that have helped me along the way. First, use the tools and experiences of others. Second, be patient.

If you haven't yet, have a look at Jack Keller's page on the hydrometer: http://winemaking.jackkeller.net/hydrom.asp

It will give you the tools to understand what you doing and why with your hydrometer and sugar additions. While you are there, look through the rest of Keller's site. There is a lot of good information there.

As for your apple wine, I did something similar - by accident - in March of 2012. The story is here: http://www.homebrewtalk.com/showpost.php?p=6821294&postcount=4

Not only did it take more that three years to become drinkable, but it will leave you with a nasty hangover the next day if you have more than one glass.

If you want a quick turn around apple drink, look at a cider recipe. Wine just takes time, and there are few ways around this requirement.

Good Luck,
Cody

 

[Julie]

apple has a mild flavor and if you have the alcohol up too high it will mask the apple flavor. Actually, any fruit wine you make really should not be higher than 12%

 

[BernardSmith]

I am totally new to this and trying to get my head around the use of a hydrometer. I am making a basic apple wine. I would like it to be sweet and at around 17% alcohol. I have been told this: "You want 17%, so you take 17%/131 = 0.130. This means that your SG needs to fall by 0.130 during fermentation. We can assume that your wine will finish at 0.995 or so, so you will need to start at 0.995 + 0.130 = 1.125".

With all due respect, that is gobbledygook to a beginner like myself lol. I need that dumbed down a bit to help me to understand. Would it be correct to say that my original specific gravity reading (just the must and sugar before fermentation) on the hydrometer should read 1125 in order to achieve 17% alcohol at the end?

I think your post misses the point a little. Seventeen percent alcohol requires a starting gravity of about 1.130. (17/131= .130 but that is in addition to the 1.000 that is your starting point. That wine will then need to drop from a gravity (density) of 1.130 before you add (pitch) the yeast to 1.000 before it reaches 17 % alcohol by volume. Now whether it makes sense to start a wine made from apples at density (gravity) of 1.130 is another thing... everyone who has responded so far suggests that just because that may be possible does not mean that it is sensible... Yer pays yer money and yer takes yer chance ... Me? I strongly agree with Julie and the others... but hey! It's your wine.

 

[cpfan]

Would it be correct to say that my original specific gravity reading (just the must and sugar before fermentation) on the hydrometer should read 1125 in order to achieve 17% alcohol at the end?

YES that is correct.

Steve

 

[AspiringDakini]

BernardSmith posted in your other thread...
"Wine is more usually around 12-14% and the key element of wine is flavor rather than alcohol content. You can ferment fruit to about 12 % but if you really want to make that wine stronger - you could add vodka or some other spirit.
Bottom line - It is hard to imagine that you will make a drinkable wine if your aim is not flavor but alcohol content. Most members of this forum aim for about 12 or 13% (a starting gravity of about 1.090) . When you start with excessive amounts of sugar that can kill the yeast as excessive concentrations of sugar can damage the cells of the yeast because of the way the yeast ferments."

You cant simply work the math backwards to achieve a desired alcohol content.
You dont need to heat the must before pitching the yeast. Room temp is sufficient, and healthy for the yeast.
Starting new posts isn't going to change the answers your going to get get.
Wine making is a process. In its basic form, it hasn't changed much in a couple thousand years. If raising the alcohol content was as simple as adding more sugar, we wouldn't need distilleries to produce higher alcohol products. I linked you to a page with several recipes, you can also google search for apple wine recipes. What you will find is ALL of them are essentially using the same process. All of them start with a similar SG.
READ THEM PLEASE. All your questions can be answered by reading before you ask them. If you are stumped, by all means ask, but your asking questions that have already been answered, hoping the answers are going to change. Within the science of wine making, those answers wont change.

I hope this helps in some way, and I hope you dont read this post thinking I'm upset, I'm not. I really do want you to take your time and read, and accept the advice/guidance many have already given you. Read the answers given in your other threads. Read the recipes.
Enjoy the process, and have fun. Winemaking is fun once you follow the process, and allow the yeast to do its thing!

Thank you. I was under the impression that this was a forum to talk and learn from each other. There are many conflicting ideas on wine making all over the web and that is why I concocted my own recipe and was running it by everyone here to see if it were correct and would be good. I am learning.

I am not starting new threads to get different answers as you presumed. I opened this thread because I was wanting specific help with understanding the hydrometer.
The reason I started new threads for the recipe was because I have changed the recipe considerably after gathering more information so I wanted it to be read again and not over looked by those assuming it was the same as the previous recipe. I want to make sure I am doing everything correctly and it is safe/drinkable/good etc.

Some people are saying that 17% alcohol is too high and will ruin the flavor. If that is true, then why do I see bottles of Shiraz with 17% alcohol on the shelves? I will lower the strength as I don't want to ruin the flavor of my wine.

Like I said, I am new to this.

 

[Julie]

AspiringDakini, grapes can take a higher ABV than fruits that is why you can have grapes at a higher ABV and not lose their flavor.

 

[PierreR]

Hi Me again. As I mentioned, wine making can be fun. Learning as we progress. I also said if your stumped, ask.

With regards to starting new threads, here is the issue. You now have 4 going, essentially all tied into the same topic. The hydrometer one can stand on its own. So I ask you this. Which thread has the newest iteration of your recipe in progress? You are getting answers and guidance in all of these. Your growing resource is now spread out. Those of us willing/wanting to help you now have to sort through multiple threads, and try to figure where you are in your quest. Instead of keeping all in one, and making your adjustments, and theory corrections in that single thread in a time delineated order, you have 4 threads to organize. We similarly have 4 threads to try to sort and make suggestions in.

Making your own wine from scratch is for sure something I dont want to discourage you from. I have been doing just that for a long time with my share of "Crap! I wont do that again!" moments.

Here is your latest recipe and what I would do, dummed down, to use one of your posts...
APPLE WINE (4-5 Gallons) @ 17% Alcohol Content
3.5 gallons of apple juice (juiced from fresh cooking apples)
Water to top up if necessary for measuring purposes
High Alcohol Wine Yeast (as per instructions on packet)
6 Kg Sugar (approximately)
6 Cups chopped golden sultanas
The juice of 6 lemons (Divided;The first 3 used before fermentation and the second 3 used after fermentation)
4 Vitamin B1 tablets
4 Teaspoons of yeast nutrient
Campden tablets
4 Teaspoons Pectic Enzyme/Pectolase
2 Teaspoons Potassium Sorbate
2 Litres of a Pre-made and frozen apple concentrate (homemade from juiced cooking apples with a LOT of sugar) to be used optionally to back sweeten to taste (if necessary) after fermentation.

Properly sterilize all equiptment.
chop raisins, and put into a fruit bag (or cheese cloth)
Boil 12 cups of water, and cover/soak raisins till cool, to aid in flavor and sugar extraction.
In a primary fermentor, pour apple juice, and raisin bag/liquid, and your other ingredients. Top up with juice or water to get your desired volume of wine. (23 liters?)
Measure specific gravity. Add sugar to desired SG (I'd go with 1.095 yours is similar to a wine I have made.)
Pitch yeast. Don't heat the must again. You don't need to.
When the vigorous slows, rack to secondary, fit bung and airlock, and allow to finish fermenting. Rack, measure final SG, clear (finings) Stabilize, and sweeten if desired. Bottle/enjoy!

If you wish to push for a higher alcohol content, by all means, do so.

Please try to build on one thread, it will be easier for all.

Pierre

 

[AspiringDakini]

Hi Me again. As I mentioned, wine making can be fun. Learning as we progress. I also said if your stumped, ask.

With regards to starting new threads, here is the issue. You now have 4 going, essentially all tied into the same topic. The hydrometer one can stand on its own. So I ask you this. Which thread has the newest iteration of your recipe in progress? You are getting answers and guidance in all of these. Your growing resource is now spread out. Those of us willing/wanting to help you now have to sort through multiple threads, and try to figure where you are in your quest. Instead of keeping all in one, and making your adjustments, and theory corrections in that single thread in a time delineated order, you have 4 threads to organize. We similarly have 4 threads to try to sort and make suggestions in.

Making your own wine from scratch is for sure something I dont want to discourage you from. I have been doing just that for a long time with my share of "Crap! I wont do that again!" moments.

Here is your latest recipe and what I would do, dummed down, to use one of your posts...
APPLE WINE (4-5 Gallons) @ 17% Alcohol Content
3.5 gallons of apple juice (juiced from fresh cooking apples)
Water to top up if necessary for measuring purposes
High Alcohol Wine Yeast (as per instructions on packet)
6 Kg Sugar (approximately)
6 Cups chopped golden sultanas
The juice of 6 lemons (Divided;The first 3 used before fermentation and the second 3 used after fermentation)
4 Vitamin B1 tablets
4 Teaspoons of yeast nutrient
Campden tablets
4 Teaspoons Pectic Enzyme/Pectolase
2 Teaspoons Potassium Sorbate
2 Litres of a Pre-made and frozen apple concentrate (homemade from juiced cooking apples with a LOT of sugar) to be used optionally to back sweeten to taste (if necessary) after fermentation.

Properly sterilize all equiptment.
chop raisins, and put into a fruit bag (or cheese cloth)
Boil 12 cups of water, and cover/soak raisins till cool, to aid in flavor and sugar extraction.
In a primary fermentor, pour apple juice, and raisin bag/liquid, and your other ingredients. Top up with juice or water to get your desired volume of wine. (23 liters?)
Measure specific gravity. Add sugar to desired SG (I'd go with 1.095 yours is similar to a wine I have made.)
Pitch yeast. Don't heat the must again. You don't need to.
When the vigorous slows, rack to secondary, fit bung and airlock, and allow to finish fermenting. Rack, measure final SG, clear (finings) Stabilize, and sweeten if desired. Bottle/enjoy!

If you wish to push for a higher alcohol content, by all means, do so.

Please try to build on one thread, it will be easier for all.

Pierre

Okay. Sorry, I know what you mean and I do thank your for your help. Sorry to be so confusing. I am confusing myself lol.

Please allow me to attempt to clarify...

My first thread, ("Help") was about elderberry and damson wine that is still in the fermentation process. I made it with bread yeast so I was worried the alcohol content would be too low. After many helpful answers and research, I have come to the conclusion that fortifying those wines with alcohol at the end of fermentation would be best. So that thread is complete as far as I am concerned.

The second thread, ("Can you help me with this recipe?) was for the apple wine that I plan to start soon. As I got answers and did more research, I altered the recipe so many times that I felt it was best to start a new thread (which I called, "Wine Recipe Help Please") with the correct recipe so not to confuse people (which was obviously a bad idea). I would like to delete the, "Wine recipe help please" thread but I don't know how. Is there a way to delete threads?

The last thread, ("Hydrometer Reading") was to ask for help with understanding the hydrometer.

The latest version of my apple wine recipe can be found on the, "Can you help me with this recipe" thread. I will continue to make alterations to that original thread post until I am satisfied with a good recipe to try. I will date it each time I make a change. I have also explained on there what is going on so that others hopefully do not get confused.

Please just ignore the "Wine Recipe Help Please" thread. If I can find a way to delete it, I will.

If a new topic arises, I will start a new thread.

Thank you for your help!

 

[PierreR]

oops, wrong thread