A question on fermentable sugar levels?

[beefbandit]

Hey all
I am trying a batch of apple blackcurrent wine from store brought juice, have made sure it has no artifisual anythings, an am using red wine yeast with nutrients. The juice label says 25.5% sugar, would i assume they are fermentable sugars? also did a beer hydrometer test which only goes to 1040 it went past that, to what looked like around 1060 ish. would this be around what 25.5% sugar would put it at?

Am going for around 12 to 15% APV,
If i need to add sugar would beer dextros work the same as it does in beer?

Thanks for any help

 

[Peppers16]

Yep, I assume they're fermentable unless its a low calorie diet drink or something. dextrose is good. Since you don't have a useful hydrometer at hand I suggest you use a calculator like the one on GotMead to calculate how much dextrose you need for an extra 60 gravity points or so.

 

[beefbandit]

Awsome, yip not diet or anything its sposed to be real juice no additives etc, on the box of dextros it has written 1kg= 5% for a 23L brew so ill work from that. On brew calculator it says 1060 (which im assuming the juice is) will ferment to be around 8.9% so i really only need 1kg of dextrose for a 23L brew to make 13.9%?????
hope my math is correct.

Oh and is dextros better for wine than sugar, i could use normal sugar if its better?

cheers for the help. MK

 

[Yooper]

Instead of guessing percentages, just make a batch and get the OG where you want it. All simple sugars are fermentable, so just don't use juice with splenda or chemicals like that.

 

[beefbandit]

Thanks yooper, is there a culculator out there that would give you an OG from a percentage of sugar in the fluid?