Balancing Wine
 

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.

Balancing 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".

Balancing Wine
 

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".
>
>
>
>