I was wondering has anyone raised there specific gravity in the all juice wines? I was just thinking that it seems most alljuice except for amorone and barolo seem to come in aroundroughly 1.084 0n up to around 1.087 as i did a sangiovese, nero d avola and a montepulciano that i just fermentedand i am now thinking most wines are around 13 to 14 percent alcohol and i am thinking of manipulating future wines. does anyone have experience with this? i do not think it would hurt the wine at all providing i added the right amount and i do not think it will affect the flavor at all but i also noticed the masters and megliolis come in around 13.5 to 14 percent granted they are superior juices but what do you think? in additon i will be starting some whites and am thinking of doing the same withthose typically thinking about bringin them up to about 1.096 or so. what are your thoughts?
Mosti Mondiale Raising S.G. in alljuice
- Thread starter patc
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I wouldnt raise the whites up but the reds in my opinion are a tad low. This is where the grape packs from Mosti would be perfect! I dont think I would go as high as 13 1/2 as these arent balanced with enough body IMO with these but a little would be good.</font></font>
JimCook
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Wade,
Note that the grape pack that I used on the AllJuice had no sugar in it at all, so it didn't raise the specific gravity like other manufacturer's grape packs would.
I've used sugar to raise the starting specific gravity on AllJuice kits before, although I can't provide a definitive test result to see if this was worthwhile or not. The AJ Petite Sirah that I just started came in right at 1.084.
- Jim
Note that the grape pack that I used on the AllJuice had no sugar in it at all, so it didn't raise the specific gravity like other manufacturer's grape packs would.
I've used sugar to raise the starting specific gravity on AllJuice kits before, although I can't provide a definitive test result to see if this was worthwhile or not. The AJ Petite Sirah that I just started came in right at 1.084.
- Jim
JimCook
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- Feb 19, 2007
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Wade,
They would appear to be yes and I would agree that you would think it should have some kind of sugar going on with all the pulp and the little skin bits in there. But after introduction and a thorough mixing, there was absolutely no difference in the specific gravity (by hydrometer and refractometer). I know that most wine kit manufacturers have the grape packs sitting at 70 degrees Brix but Nino had mentioned at Winestock 2009 that they were on the final test of having a 'no sugar' grape pack. Right now, your guess is as goos as mine.
- Jim
They would appear to be yes and I would agree that you would think it should have some kind of sugar going on with all the pulp and the little skin bits in there. But after introduction and a thorough mixing, there was absolutely no difference in the specific gravity (by hydrometer and refractometer). I know that most wine kit manufacturers have the grape packs sitting at 70 degrees Brix but Nino had mentioned at Winestock 2009 that they were on the final test of having a 'no sugar' grape pack. Right now, your guess is as goos as mine.
- Jim
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