Every time I rack my wines, I top up. With my juice wines, I top up with, you guessed it, more juice because store bought wine in Canada is priced like liquid gold, and in Vancouver it's like liquid platinum in diamond wine bottles.
So, how do I calculate abv after I add sugars in the middle of fermentation?
For instance, I racked an apple wine with an OG of 1.085 onto a can of concentrate, then I racked it a month later onto a liter of apple juice. Before I added the AJ I got a reading of .995.
This is way too much math for a humanities major.
So, how do I calculate abv after I add sugars in the middle of fermentation?
For instance, I racked an apple wine with an OG of 1.085 onto a can of concentrate, then I racked it a month later onto a liter of apple juice. Before I added the AJ I got a reading of .995.
This is way too much math for a humanities major.