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Making Supplies
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Many grapes grown in the Northeast are found to be low in sugar
and consequently may not develop the amount of alcohol required
to aid in preserving the wine for its lengthy stay in the carboy and
bottle. The sugar content of the juice prior to fermentation should
be in the 20 to 24% range. This is commonly expressed in degrees
Brix as 20 deg to 24 deg Brix. This will produce an alcohol content
of about 10 to 12%.
To determine the amount of sugar in the juice, test with a
hydrometer. This is a simple test and the equipment required is
inexpensive. A hydrometer with scales reading in degrees Brix and
a hydrometer jar or cylinder to hold the sample being tested, are all
that is required.
The jar or cylinder should be filled sufficiently to float the
hydrometer, about 2/3 full. The hydrometer is then carefully lowered
into the juice where it will suspend at a level that is dependant on
the sugar content of the juice. The sugar content in degrees Brix is
then related on the scale of the hydrometer where it is intersected
by the lowest surface of the juice. The accuracy of the reading is
affected by the amount of suspended solids and by the temperature
of the juice. Refer to the instructions that came with your
hydrometer.
Most juice comes with acid and sugar readings available.
If the sugar content is below 20 deg Brix, sugar can be added. It can
be in the form of common cane sugar and can be added directly to
the juice, however dissolving it first in a small amount of hot tap
water will insure a better mixing.
For each 1 degree Brix that the sugar content is to be
raised, cane sugar should be added at the rate of 1/8 of a
pound per gallon. For example, if the sugar content of a 5 gallon
batch of juice tests out at 17 deg Brix, but a 21 deg Brix is desired,
2 1/2 pounds of sugar should be added; (4 deg Brix x 1/8 lb/deg
Brix/gal x 5 gal) = 2.5 pounds.
For juices that are found to contain excess sugar, greater than 24
degrees Brix, such as found in some of the juices or grapes from
California, water may be added.
After adjustments are made, test again and readjust if required.
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