{"id":466,"date":"2013-11-22T09:51:10","date_gmt":"2013-11-22T09:51:10","guid":{"rendered":"http:\/\/thomas.w-p.me.uk\/blog\/?p=466"},"modified":"2013-11-22T09:51:53","modified_gmt":"2013-11-22T09:51:53","slug":"wine-from-wine-juice","status":"publish","type":"post","link":"https:\/\/thomas.w-p.me.uk\/blog\/2013\/11\/wine-from-wine-juice\/","title":{"rendered":"Wine from “wine juice”"},"content":{"rendered":"

\"500D_1906\"<\/p>\n

Sorry if this is a bit confused.\u00a0 Insomnia last night.\u00a0 The plan is to make wine from shop bought white grape juice.<\/p>\n

The OG of the juice was 1065 (after temperature adjustment – it’s cold today<\/a>) meaning that in a gallon I would need to add (34-27=) 7oz or ~200g of sugar to make the whole gallon up to and OG of 1080.\u00a0 But I intend to avoid the brewing bin this time.\u00a0 I’ll put in just 4l then top up\u00a0 when the first ferment is over.\u00a0 This means that I need 4*(209-169=) 160g of sugar in the 4l.\u00a0 I only decided to do the sugar in stages AFTER I dissolved the 198g of sugar in some wine juice.\u00a0 I measured 4\/5 out carefully using a measuring jug.\u00a0 In an experimental twist I added 100g of fructose and 100g of normal cane sugar.\u00a0 Fructose doesn’t get broken down so well and will make the wine a little sweeter.\u00a0 Maybe.<\/p>\n

\"500D_1907\"I tested the OG of the 4l and it came out at 1078.\u00a0 I added the last 100ml of sugar solution and it ended up at… 1078.\u00a0 Not sure what happened there, but I left it.<\/p>\n

 <\/p>\n

 <\/p>\n\n\n\n\n\t\n\n\t\n\t\n\t
Date<\/th>Specific Gravity<\/th>Alcohol Content<\/th>\n<\/tr>\n<\/thead>\n
22nd November 2013
\n(Grape Juice)<\/td>		1,066<\/td>0%<\/td>\n<\/tr>\n
22nd November 2013
\n(Juice + 100g fructose + 100g caster)<\/td>		1,078<\/td>0%<\/td>\n<\/tr>\n
27th December 2013<\/td>996<\/td>10.9%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n

This is what has gone in at this stage:<\/p>\n