We are making wine from apple juice. The original gravity of the juice was 1,040. The aim is to produce a wine with an alcohol content of ABV 11,0 % by volume. The volume of the juice is 19,5 litres, to which we intend to add a further 3,5 litres of juice to which we have added table sugar. I have tried to calculate the amount of sugar to be added, but I am unsure - there seem to be several formulas. How do you calculate the amount of sugar to be added?
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Pekka_Rin
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Pekka_Rin