SG and adding suagr

robjloranger · Mar 24, 2012

should i add all sugar in the beggining?

hey everyone, i am trying to refine my first recipe for my first ever batch.
i was reading that is is better to add the sugar about 1/3 in the beginning of fermentation and then the rest after a few days. my questions though is if i want to have an accurate SG for my must to later determine %av how could i do this when i haven't added all the sugar yet?

Runningwolf · Mar 24, 2012

Rob I use this calculator to determine the amount of sugar I need. I add all of my sugar right in the beginning.

http://web2.airmail.net/sgross/fermcalc/fermcalc_applet.html

robjloranger · Mar 24, 2012

so you don't think it's necessary to add in portions? i guess as long as the Sg isn't super high, and 1.110 is not i don't think, it doesn't matter?

Turock · Mar 25, 2012

This topic comes up in wine forums every now and then. Some people, who are working with large and multiple vats, will often throw in some sugar on the first day just to get some of it stirred in and dissolved so they don't have to work so hard trying to get it all dissolved on the second day. If your batch is smaller, you don't have to do this. Both ways are correct, but it seems most folks toss it all in in one batch. We do it both ways, depending on the volume of must.

djrockinsteve · Mar 25, 2012

Do all your sugar up front. Invert it first.

Add the majority first. Check gravity then add what you need to reach the desired gravity.

4 ounces of sugar by weight per gallon will raise gravity .010
You can also use the link above in Runningwolfs post