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Old 02-04-2009, 06:36 PM   #1
BarrelOfBrew
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Dec 2008
Trenton
Posts: 9


I am having some trouble finding info on how to do this, and my searches on HBT didn't turn up anything I could use. We are making a batch of semi-sweet grapefruit wine, according to the Jack Keller recipe. I posted in the thread on grapefruit, but I wanted to start a separate thread on this because it's not really about the grapefruit.

We followed the recipe, pitched the yeast, etc., without problems. The recipe calls for adding sugar 2 days into the primary fermentation, which we did, but we foolishly did not take extra gravity measurements before and after adding more sugar.

In a 3 gallon batch, our OG was 1.073, and we added 4 lbs of sugar (two days later). How do I calculate the revised OG?

Much thanks in advance,

BoB
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Old 02-04-2009, 07:57 PM   #2
Firstnten
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Oct 2008
Aberdeen NJ
Posts: 378
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Quote:
Originally Posted by BarrelOfBrew View Post
I am having some trouble finding info on how to do this, and my searches on HBT didn't turn up anything I could use. We are making a batch of semi-sweet grapefruit wine, according to the Jack Keller recipe. I posted in the thread on grapefruit, but I wanted to start a separate thread on this because it's not really about the grapefruit.

We followed the recipe, pitched the yeast, etc., without problems. The recipe calls for adding sugar 2 days into the primary fermentation, which we did, but we foolishly did not take extra gravity measurements before and after adding more sugar.

In a 3 gallon batch, our OG was 1.073, and we added 4 lbs of sugar (two days later). How do I calculate the revised OG?

Much thanks in advance,

BoB
One pound of sugar dissolved in one U.S. gallon* of water will float the hydrometer to the 1.046.

So lets use some flawed math here. 3 lbs of sugar will raise the SG .046 the extra lb dissolved in 3 gallons of water should raise it and additional .015.

So the total increase should be around .061


 
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Old 02-05-2009, 03:07 AM   #4
BarrelOfBrew
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Dec 2008
Trenton
Posts: 9

Thank you! This puts my revised OG at about 1.130 .

The yeast is loving it. Right now the airlock activity is 2-3 bubbles per second.
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Old 02-05-2009, 03:23 AM   #5
Tusch
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Nov 2007
Spring Valley, Ohio
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Yup I can confirm it at 1.130, you're dead on.
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