Could someone please tell me what the ph, TTA, Sugar and S.G.
should be before and after fermentation for white wine, red wine and
fruit wine.

"Jim" > wrote:
> Could someone please tell me what the ph, TTA, Sugar and S.G.
> should be before and after fermentation for white wine, red wine and
> fruit wine.

Before Ph TTA Sugar S.G.
------- ----- ----- ------------ -------------
White ~3.2 ~7.0 20-40º Brix 1.085-1.185
Red ~3.4 ~6.5 20-40º Brix 1.085-1.185
Fruit ~3.6 ~6.0 20-40º Brix 1.085-1.185

After Ph TTA Sugar S.G.
------- ----- ----- ------------ -------------
White ~3.2 ~7.0 0-5º Brix 0.985-1.020
Red ~3.4 ~6.5 0-5º Brix 0.985-1.020
Fruit ~3.6 ~6.0 0-5º Brix 0.985-1.020

In other words, it depends very much what type of wine you are making, and
how alcoholic you like it (I provided the ranges for 12-24% p.a.), and how
sweet you like it (I provided the ranges for dry through very sweet). It
sort of like asking "how much is a lot of money", or "which beach is best".

Thank you very mucg for the detailed information.

On Thu, 23 Oct 2003 09:26:35 -0700, "Negodki" >
wrote:

>"Jim" > wrote:
>> Could someone please tell me what the ph, TTA, Sugar and S.G.
>> should be before and after fermentation for white wine, red wine and
>> fruit wine.
>
>Before Ph TTA Sugar S.G.
>------- ----- ----- ------------ -------------
>White ~3.2 ~7.0 20-40º Brix 1.085-1.185
>Red ~3.4 ~6.5 20-40º Brix 1.085-1.185
>Fruit ~3.6 ~6.0 20-40º Brix 1.085-1.185
>
>After Ph TTA Sugar S.G.
>------- ----- ----- ------------ -------------
>White ~3.2 ~7.0 0-5º Brix 0.985-1.020
>Red ~3.4 ~6.5 0-5º Brix 0.985-1.020
>Fruit ~3.6 ~6.0 0-5º Brix 0.985-1.020
>
>In other words, it depends very much what type of wine you are making, and
>how alcoholic you like it (I provided the ranges for 12-24% p.a.), and how
>sweet you like it (I provided the ranges for dry through very sweet). It
>sort of like asking "how much is a lot of money", or "which beach is best".
>
>
>
>