Wine Making SG question

[Dano]

I am in the process of making some Blackberry wine, the question I have is regarding the alcohol calculation, I have been using the 1972 Boots wine making book and I just need to clear up this one thing

This is the method I used


16th Sep
5.5lb of Blackberry and Elderberries (mostly Blackberries) (frozen for ease of storage and its easier to get the elderberries off the storks)
Add 6 quarts of boiling water
Add 4.5lb sugar
2tsp Pectolase
2 nutrient tables
Half pint red grape juice concentrate
Yeast (when cool)
Water to just over 2 gallons

Original SG 1076 @ 25degC

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22nd Sep
SG 993 @ 15degC
Added 2.25lb sugar to SG 1024
Strain and filter into 2 demijohns

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26th Sep
SG 1000 @ 16degC
Added 4oz sugar per demijohn to SG 1006

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7th Oct
SG 986 @ 15degC
Fermentation slowing
Wine tasted and found not unpleasant, quite dry and “fizzy” on the tongue???
Shook jars and moved to cool place

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Alcohol calculation (SG corrected for temperature hence the 4 decimal places)
1st fermentation SG 1077.031 To 992.435 = 84.596 points
2nd fermentation SG 1023.418 To 999.536 = 23.882 points
3rd fermentation SG 1005.533 To 985.439 = 20.094 points
Total points = 128.572


I make this 17.5% alcohol per volume

Is anyone able to confirm this calculation or if you can see any obvious bloopers please point me in the right direction

 

[gregorach]

Sounds about right to me. The "fizziness" will be down to the amount of CO2 in solution. Degassing is always the worst bit of winemaking if you ask me....

 

[Dano]

how is degassing done? not seen anything in the book about it

 

[gregorach]

Agitate the demijohns (NOT while sealed, although you can leave the airlock on) for several minutes, several times a day for several days. You're trying to get as much CO2 out of solution as possible, as it can interfere with clearing, plus it gives that "fizzy" taste.

 

[Dano]

i take it that is after you have racked it off the lees for the first time?

 

[gregorach]

Yeah, you want to get it as clear as you can first, then degas, then add finings.

 

[spiritofold]

Sounds like a good brew to me!

 

[Dano]

thanks Dunc

 

[Dano]

I have a question about racking, bottling and maturation, although my wine is young and has only been racked once it is clear and bright, it also tasted pretty good so do I have to continue maturing it in a demijohn or can it be bottled now? What are the benefits and drawbacks??

Thanks

 

[PJMCBear]

I was told wines mature better in the demijohn, so that's what I do.

 

[gregorach]

I tend to bottle fairly early myself... Whether that's the best approach or not, I don't know. But it's not going to do it any harm, either way.