Calculating added sugar accounting for fruit pulp?

[JaimesBeam]

When I make a fruit wine or mead the
Yield is often less then I originally calculated
because there is often a
Large amount of fruit pulp leftover. So
I'm wondering if I calculating the
amount of honey to add correctly.

Usually I end up with about 20% of
The volume being lees & fruit pulp.
Some volume is also lost to evaporation
over time. Even after
Pressing the pulp the wine resulting
Is less then originally calculated.

Let's say I start out with a five gallon
Batch of Pear Mead. I want to start
Out with a SG of just under 1.09 to get
12% alcohol wine. I'll mash up 15-20
lbs of Pears, and add enough water
and honey to get 1.09 SG. With a final
Volume of 5 gallons.

The problem is that I'll calculated the
Amount of honey (and pears) to add
To five gallons to get SG 1.09. But
I will end up with only about four gallons for Wine, with about a gallon
Of pressed pulp.

Am I worrying about nothing? My
wines usually end up being strong
Enough and dry, but I worry...

Thanks, Jim

 

[menerdari]

If you are getting the correct reading that is what counts, not volume.
you can figure a small amount more actual fermentables from the pulp that is not counted in the initial hydrometer reading, so your ABV may be a bit more than calculated but shouldn't be drastically different.