New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Unfermentable sugar question




Reply
 
LinkBack Thread Tools Display Modes
Old 07-19-2012, 09:43 AM   #1
guscampag
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Waterville (Toledo) OH
Posts: 121
Liked 2 Times on 2 Posts

Default Unfermentable sugar question

This may be a stupid question, but...
Does unfermentable sugar such as lactose raise the SG?
I was backsweetening some hard lemonade with lactose and stevia and wanted to raise to about 1.010 or 1.020. When checking with the hydrometer, it did not seem to go up when I added the "sugar".
I had not thought about this before... I hope I didn't make it tooooo sweet!
Thanks.



__________________
guscampag is offline
 
Reply With Quote Quick reply to this message
Old 07-19-2012, 11:37 AM   #2
brazedowl
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Fayetteville, NC
Posts: 839
Liked 30 Times on 23 Posts
Likes Given: 9

Default

I don't know if you've ever compared a bag of the artificial stuff to a bag of sugar. They weigh a lot less because they're less dense. So when you dissolve them they add less mass per unit volume and change the SG less. You may need to backsweeten to taste rather than SG.



__________________
In Progress: White Clover Wine
In Progress: Blueberry Wine (1)
In Progress: Fresh Fig Wine
In Progress: Ginger Spiced Cider
Bottled: oodles and oodles
______________________

"What senses do we lack that we cannot see or hear another world all around us?"
brazedowl is offline
 
Reply With Quote Quick reply to this message
Old 07-19-2012, 12:13 PM   #3
DoctorCAD
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Fayetteville, NC
Posts: 944
Liked 30 Times on 29 Posts
Likes Given: 1

Default

SG is only a measure of how thick a fluid is compared to water (1.000). Nothing more.

We use it to check sugar levels and ABV levels, but an SG can be taken on any liquid.

If the lactose or stevia imparts less "thickness" than sugar then SG really doesn't give you the same end result. Never having used either, I don't know what the SG additive of either of those 2 compounds is. A quick Google search shows a 70% lactose solution is SG 1.333, you might be able to interpolate back to 1.02 with some math work.

__________________
DoctorCAD is offline
 
Reply With Quote Quick reply to this message
Old 07-19-2012, 08:18 PM   #4
Honda88
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Pella, IA
Posts: 660
Liked 22 Times on 22 Posts
Likes Given: 49

Default

I would take a small sample and sweeten it too taste, then use that ratio for the whole thing, much easier...

__________________
Honda88 is offline
 
Reply With Quote Quick reply to this message
Old 07-19-2012, 10:28 PM   #5
guscampag
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Waterville (Toledo) OH
Posts: 121
Liked 2 Times on 2 Posts

Default

Yeah,
I guess I'll just go by taste from now on. Maybe I'm not as smart as I thought I was!!!

__________________
guscampag is offline
 
Reply With Quote Quick reply to this message
Old 07-20-2012, 12:13 AM   #6
roadymi
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Middle of the Mitten, Michigan
Posts: 814
Liked 31 Times on 29 Posts
Likes Given: 6

Default

Quote:
Originally Posted by guscampag View Post
Yeah,
I guess I'll just go by taste from now on. Maybe I'm not as smart as I thought I was!!!
You can still take readings for future reference. Say for example you started at 0.998 and you sweetened to taste and it ended up at say 1.008 and it took 1/2 cup of your chosen sweetener you now know that 1/2 cup raises your sg by .001 for given volume.


__________________
Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied
roadymi is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Back sweeten sugar question abbeyroadhelp Wine Making Forum 24 02-21-2012 08:18 PM
Brown Sugar Apfelwein Final Gravity Question TVarmy Wine Making Forum 2 03-18-2010 09:46 PM
Priming Sugar after de-gassing question Gluten Wine Making Forum 1 03-23-2009 03:43 PM
Question About Sugar content in Port wine TopsyKrett Wine Making Forum 4 03-18-2009 12:07 PM
question about sugar Dave the Brewer Wine Making Forum 3 10-18-2007 11:08 PM