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Old 12-23-2009, 05:05 PM   #1
Sep 2009
SIDNEY, ohio
Posts: 3,526
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I have a batch of wine that is finished out at 1.000 or a little lower. I have taken SG readings on some wines I really like and they range from 1.010 to 1.016 ( I like sweet) I know HOW to back sweeten by tsting and adding and tasting then calculating for full volume..Can anyone tell me how much sugar it will take to get from 1.000 to around 1.010-1.012 on a 5 gallon batch? or is there an actual calculator to do this? I THINK yooper posted something for me a while back but I can't remember.
Originally Posted by Mikethepoolguy View Post
I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.

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Old 12-23-2009, 05:48 PM   #2
Mar 2009
Posts: 2,607
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what kind of sugar where you planning on using to back sweeten? that makes a difference when calculating how much sugar to add.

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Old 12-23-2009, 05:52 PM   #3
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,597
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Cane and corn sugar are both 46 points per lb/gal, so a pound in 5 gal. gives you 9 points. And don't forget that the ABV impacts the gravity of those wines you tested. My latest blackberry wine is about 15.5% and 0.991. Backsweetening to 1.010 would mean 2% residual sugar, not 1%.
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