Where do you start for a good batch of wine???
1.10 or 1.08 or ??
It all depends on the wine you want to make.
For example; if you want a dry wine with a alcohol content of 13.5% (by volume) you'd need to start at 1.103. If you want a dry wine with 8%abv you'd need to start at 1.061.
If you want a sweet wine with out having to back sweeten things get more complicated. My hydrometer came with a little chart:
Dry Wine 1.085-1.100
Medium Sweet 1.120-1.140
Sweet Wine 1.140-1.160
I think that some of this would depend on the particular yeast and its alcohol tolerance.
Does anyone knowc he target FG readings for dry, medium, and sweet wines?
Cjacquette81 said:I'm fairly new to wine making and I plan on making mostly sweet fruit wines with the highest possible alcohol content without having the dreaded "sweet hit rocket fuel" folks talk about.
What alcohol should I shoot for and can someone explain back sweetening to me step by step please.
Thank you homebrew family!!!
I think that some of this would depend on the particular yeast and its alcohol tolerance.
Does anyone knowc he target FG readings for dry, medium, and sweet wines?
Is there a ABV calculator app for the iPhone?
I'm not a fan of starting too high and having the wine finish sweet. That's hard to do- some yeast strains will easily push 18% or higher if they are happy. Then you have hot sweet rocket fuel that takes years to age out!
It's easier to start at 1.085-1.100 whether you want a sweet wine or not. Then, when it's finish, stabilize and sweeten to taste. That's for more predictable, plus you have more options.
@Rev: Thanks for the information on back sweetening. Is there a ABV calculator app for the iPhone?
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