advice on accuracy of recipe
Thanks for the input. What I'm really looking for is whether it's
actually possible to calculate accurately the alcohol volume of the
finished product if I've added water.
The rest of the msg was more a drawn out b*tch session against the
recipe. I usually use recipes as a vague sort of guideline, but
decided to follow this one, as it's a dessert style and made a bit
differently than I've made in the past. I didn't bother reading down
far enough to see that I'd be topping up with that much water. I
*could* have just left it, and it looked stunningly thick and
flavourful, but followed the recipe instead.
Even if it were a US gallon (4.5l) rather than the other (what is the
other?) of 4L, it's still a whole lot of water to top up... The recipe
left me with only 3 litres to play with. forget the marbles. That's
just crap - doing all of that for 3 litres of wine. craziness. Okay.
Second rant. My apologies. huh. so I'm still left with no clue as
to what I now have on my hands. CAN I find out? Is it possible?
"Ray" > wrote in message m>...
> Darlene is right and recipes are guidelines. That works okay for the
> experienced but not so well for the neophyte. Also, recipes can be written
> in different ways. A gal may be a British gallon or a US gal. Then most
> recipes are written to start with a gal. This is a problem when you top up.
> I think Jacks recipes are written to end with a gallon.
>
> Anyway, a solution. Get some magnum wine bottles and some regulars and
> maybe some splits. visit you local winemaking supply and get some small
> bungs and some extra airlocks. Rack into wine bottles with airlocks and you
> will not have to top up. or maybe only a little.
>
> I personally hate using marbles if there is going to be any sediment at all.
> It coats the marbles and you cannot cleanly rack the wine that is down in
> the marbles. But then maybe that is just me.
>
> Ray
>
> "Julie" > wrote in message
> om...
> > Hello all.
> >
> > I'm a wee bit frustrated on accuracy or lack thereof in the blueberry
> > dessert recipe from the Winemaker Magazine. Things were fine until
> > last night, when I was meant to be removing the pulp from the primary.
> > This I did. I also took an S.G. reading (1.025). Then, the
> > directions indicated I must top up the one gallon with water. Well,
> > in order to top up a one gallon, that means I added 1.75 LITRES to my
> > new wine. sg of 1.020.
> >
> > How on EARTH will that ever be accurate?????? That's almost half a
> > gallon of water added to it. Even if it tastes fine, how on earth do
> > I know what the heck I made, and how much alcohol volume there is????
> >
> > Thanks,
> >
> > Julie
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