Archives: 31.08.2021

How much sugar to add to 1 liter of wine?

The amount of added sugar depends on the initial sugar content of the juice, the desired strength and the type of wine (dry, semi-dry, sweet, semi-sweet, dessert). When calculating, they are guided by the following facts:

  • 1% fermented sugar (completely processed by yeast) is converted to 0.6% alcohol;
  • homemade wine with wild yeast usually has a maximum alcoholic strength – 10-12%, with cultivated wine wine – 12-14%, with a higher strength, yeast stops working (processing sugar) and fermentation stops;
  • for normal yeast operation, the sugar content of the wort at each separate time point should not exceed 20% (optimally 14-18%), therefore, it is advisable to add sugar in equal parts during active fermentation every 3-5 days.

Calculation algorithm:

  1. Determine the initial sugar content of the juice. This can be done by a wine tester or approximately according to the tables.
  2. Calculate the amount of sugar to achieve the target strength. For example, to obtain wine with an alcohol content of 12 degrees, 200 grams of sugar (including natural sugar) is required per 1 liter of juice.
  3. Bring the sugar content of the wort to 14-18% and start fermentation.
  4. Control the sweetness and strength of the wort every 3-5 days, adding a new portion of sugar as needed.
  5. After reaching the specified strength, stop fermentation (it can stop by itself), remove the wine from the sediment (pour into another clean container).
  6. Add a new portion of sugar, based on the desired sweetness of the resulting wine. The added sugar will no longer be processed into alcohol, so the drink will remain sweet. For example, to obtain a semisweet wine with a sugar content of 3%, you need to add 30 grams of sugar per liter of wine to a young dry wine (the wine meter shows 0% or near zero).
  7. Mix. Pour into containers for aging, transfer to maturation in a cellar (basement) or refrigerator. Periodically remove from the sediment (if it appears).

You can add sugar to wine later – at the stage of maturation, but to get a normal taste it is better to do this immediately after active fermentation.


What proportions of wine are considered correct?

The proportions of homemade wine depend on the initial parameters of the juice (mainly sugar, acidity, tannin content) and the type of wine (strength and sweetness) that you want to get. You can determine the sugar content in juice or wine with a hydrometer and a wine meter (additionally shows the strength), a conventional alcohol meter will not work, a pH meter is used to measure acidity.

When compiling a recipe, use the following ratios:

  • normal titrated (total) wort acidity is 4-6 grams per liter, active acidity should be in the range from 2.8 to 4 pH, it is advisable to dilute the juice with water before fermentation only to reduce acidity, you cannot add water to the finished wine, otherwise the drink will deteriorate ;
  • 1% sugar in juice is processed by yeast into 0.6% alcohol;
  • for normal fermentation, the sugar content of the wort at any given time should not exceed 20%;
  • the maximum natural (without the addition of alcohol) strength of home wine is 12-14 degrees, at such a concentration of alcohol the yeast stops working;
  • the amount of yeast per 1 liter of juice, manufacturers indicate on the package, home-made sourdough (activated wild yeast) usually requires 2-3% of the wort volume;
  • you can add alcohol (vodka) only to the finished wine after fermentation, the amount depends on the desired strength, usually 2-15% of the volume.

Is it possible to remove wine from the lees during fermentation (filter)?

It is not recommended to filter the wine during the fermentation period, since there is a risk of prematurely stopping the process by removing not only the sediment, but also the wine yeast. At the same time, making the drink more transparent or tastier will not work.

The only exception is filtration is required if fermentation lasts longer than 45-55 days (depending on the raw material), then the sediment must be removed so that bitterness does not appear in the wine.

I recommend removing the wine from the lees after fermentation at the maturation stage.


Can a new batch be added to the fermenting juice?

Yes, this can be done to balance acidity and sugar content, or if a batch of fresh juice just appeared, and there is no way to start fermentation in a separate container.

It is advisable to mix in the first 10 days from the beginning of fermentation of the first juice, so that from a long stay at the bottom the sediment does not begin to decompose, impairing the taste of the wine.

If fermentation lasts longer than 45-50 days, the house wine should be removed from the lees.


Homemade wine sucked in the glove: what to do?

This situation arises due to the appearance of a significant difference in pressure inside the fermentation tank and outside after the end of fermentation. In turn, the pressure drop can be caused by several reasons at once, the most common is the activation of acetic and other types of bacteria, which does not bode well. You need to act as quickly as possible, the algorithm:

  1. Determine the reason for the lack of fermentation https://alcofan.com/chto-delat-esli-domashnee-vino-perestalo-brodit-ne-zabrodilo-vovse.html .
  2. If the process is completed and everything is fine, drain the wine from the lees, seal it with a lid and transfer to aging. Otherwise, eliminate the cause and start fermentation again.
  3. If the wine has signs of disease (often mold) https://alcofan.com/lechenie-boleznej-domashnego-vina.html , treat it.

What’s the difference between fermented and non-fermented malt?

For saccharification of starch-containing raw materials, production of beer and moonshine (other distillates), non-fermented malt is needed, which retains enzymes that can break down starch into sugars.

Fermented malt undergoes thermal processing, as a result of which it becomes aromatic, but loses the ability to saccharify. Therefore, fermented malt is suitable for baking, and in home brewing and brewing it is used only in some recipes in small quantities as an additive to unfermented malt to give the beer or distillate its characteristic “bread” flavor.


The glove on the braga is pulled inside – what should I do?

This situation arises due to the appearance of a significant difference in pressure inside the fermentation tank and outside after the end of fermentation. In turn, the pressure drop can be caused by several reasons at once, the most common is the activation of acetic and other types of bacteria, which does not bode well. You need to act as quickly as possible, the algorithm:

  1. Determine the reason for the lack of fermentation https://alcofan.com/pochemu-ne-brodit-braga-i-chto-delat.html .
  2. If the process is complete (all sugar is processed into alcohol by yeast), distill the mash into moonshine. Otherwise, eliminate the cause and start fermentation again.