| WineMaker magazine's Sulfite Calculator |
| www.winemakermag.com, version 1.0 |
| © Daniel Pambianchi, 2001 |
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| Preferred method of sulfite addition >> |
Sulfite powder |
(default method) |
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Sulfite powder |
0.316 |
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Red |
liters |
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Campden tablets |
0.7 |
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White |
gallons |
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10% sulfite solution |
3.16 |
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| Information on wine to be sulfited: |
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| Type of wine: |
Red |
(default type) |
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| pH of wine: |
3.32 |
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(see Note 1) |
| Current level of free SO2: |
20 |
ppm |
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| Desired level of free SO2: |
50 |
ppm |
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| Volume of wine to be corrected: |
6 |
liters |
(default unit) |
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| Calculated amount of sulfite to be added: |
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0.316 |
grams |
of sulfite powder |
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| NOTES: |
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| 1. The recommended level of free SO2 for this type of wine and pH is: |
32 |
ppm |
| Redo the calculation using this value for desired free SO2 level, if required. |
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| These are very useful tables provided by Sayre & Nancy Fulkerson. You may wish to print them and post in your winery area. |
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Testing and Correcting for Sugar
| What the Saccharometer Shows |
To make wine of 10% alcohol |
To make wine of 12% alcohol |
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Potential |
Sugar/Gal |
lbs/10gal |
oz/gal |
lbs/10gal |
oz/gal |
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| Specific |
Crude |
Alcohol % |
(lbs) |
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| Gravity |
Balling* |
(Dujardin)+ |
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| 1.039 |
10 |
4.5 |
0.6875 |
7.426 |
11.80 |
10.125 |
16.19 |
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| 1.044 |
11 |
5.1 |
0.7765 |
6.436 |
10.13 |
9.234 |
14.77 |
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| 1.048 |
12 |
5.7 |
0.8663 |
5.539 |
8.86 |
8.337 |
13.33 |
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| 1.052 |
13 |
6.2 |
0.9568 |
4.634 |
7.41 |
7.432 |
11.90 |
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| 1.056 |
14 |
7.2 |
1.0480 |
3.772 |
5.94 |
6.521 |
10.43 |
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| 1.061 |
15 |
7.8 |
1.1399 |
2.903 |
4.64 |
5.601 |
8.92 |
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| 1.065 |
16 |
8.4 |
1.2326 |
1.876 |
3.00 |
4.675 |
7.47 |
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| 1.069 |
17 |
9.2 |
1.3260 |
0.924 |
1.50 |
3.740 |
5.98 |
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| 1.074 |
18 |
9.8 |
1.4202 |
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2.798 |
4.31 |
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| 1.078 |
19 |
10.5 |
1.5151 |
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1.849 |
2.95 |
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| 1.082 |
20 |
11.2 |
1.6106 |
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0.894 |
1.42 |
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| 1.087 |
21 |
11.9 |
1.7073 |
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| 1.091 |
22 |
12.6 |
1.8047 |
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| 1.095 |
23 |
13.4 |
1.9027 |
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| 1.099 |
24 |
14.1 |
2.0016 |
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| 1.103 |
25 |
14.9 |
2.1014 |
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| 1.107 |
26 |
15.5 |
2.2020 |
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* The indication when the Balling saccharometer is floated in grape juice. It indicates
the proportion by weight of total solids. (Most of the solids are sugar)
+ The indication when the french, or the Dujardin, saccharometer is floated in grape
juice. Direct reading shows potential alcoholic content by volume of the unfermented juice
Remember that results are not presise -- the yield of alcohol varying under the conditions of fermentation. To make wine of 11% alcohol by volume, add quantity halfway between the needed for 10% & 12%.
Note: all columns are refferable by the specific gravity |
Sugar Recommendations
| If the Brix is: |
Add this much sugar |
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oz/gal: |
Lbs/5 gal |
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| 20 |
1.42 |
0.44 |
| 19.5 |
2.19 |
0.68 |
| 19 |
2.95 |
0.92 |
| 18.5 |
3.63 |
1.14 |
| 18 |
4.31 |
1.35 |
| 17.5 |
5.15 |
1.61 |
| 17 |
5.98 |
1.87 |
| 16.5 |
6.73 |
2.1 |
| 16 |
7.47 |
2.33 |
| 15.5 |
8.19 |
2.56 |
| 15 |
8.92 |
2.79 |
| 14.5 |
9.67 |
3.02 |
| 14 |
10.43 |
3.26 |
| 13.5 |
11.16 |
3.49 |
| 13 |
11.9 |
3.7 | |
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Yeast Recommendations
Montrachet - Produces a fast fermentation; ideal for dry wines.
| Cabernet Sauvignon |
Cabernet Franc |
Chardonnay |
| Pinot Noir |
Vincent |
Concord |
| Merlot |
Leon Millot |
DeChaunac |
| Baco |
Rosette |
Rougeon |
| Foch |
Chancellor |
Cascade |
Cote Des Blancs (Epernet 2)- Produces a slow fermentation used to produce a sweet, fruity wine with residual sugar.
| Aurora |
Diamond |
Cayuga |
| Dutchess |
Gewurtztraminer |
Ravat 51 |
| Delaware |
Seyval |
Lakemont |
| Riesling |
Vidal |
Golden Muscat |
| Niagara |
Catawba |
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Premier Cuvee - Produces a dry finish; takes the place of Montrachet; is less likely to produce off flavors. |
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Pasteur Champagne - For style Champagne or dry wines.
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Lalvin 1116 - A fast starter; used for stuck fermentations; all purpose white/red wine yeat. |
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Lalvin 71B-1122 - Ideal for dry and fruity white wines: 15% alcohol tolerance. Produces fruity flavors and helps lower malic acid levels; slightly increases pH - May be used for most reds. |
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Lalvin ICV-D-47 - A low foaming, quick fermenting yeast that settles well. This strain is ideal for those looking for Malo-Lactic fermentation (Chardonnay). |
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Lavlin ICV-K1 (V1116) - Ideal for preserving the freshness and natural fruit aromas of the juice. Fermentation at low temperatures (<61 F), produces strong floral esters. Very resistant to difficult fermentation conditions and can restart a stuck fermentation | | |
Helpful info borrowed from SAN DIEGO AMATEUR WINEMAKING SOCIETY http://www.sdaws.org/Articles/Article1.htm
COMMON WINEMAKING PROBLEMS
| Stuck Fermentation |
The yeast died before fermentation completed |
Keep fermentation temp. below 90 degrees; dilute overripe fruit with water to 25 Brix; add nitrogen (DAP) and SuperFood; use vigorous yeast like Prise de Mousse |
| Cooked Flavors |
Fermentation temperatures too high; overripe grapes; too many raisins |
Ferment whites at 60 deg. Or less; ferment reds at 85 degrees or less; avoid overripe fruit |
| Burnt match odor |
Sulfur dioxide gas |
Keep free SO2 to less than 40ppm; use less SO2 in wines with low pH values |
| Sherry or Madeira odors |
Oxidized wine |
Keep all wine storage containers full and tightly sealed; use moderate amt. Of sulfur dioxide; avoid pumps with leaky shaft seals and avoid air leaks in pump suction lines |
| Swampy odors |
Bad corks |
Try changing cork suppliers |
| Rotten egg odors |
Hydrogen sulfide gas |
Avoid grapes with excessive sulfur residues; avoid Montrachet yeast; add nitrogen and nutrients early; avoid hot fermentation |
| Vinegar and fingernail polish odors |
Acetic acid and ethyl acetate produced by Acetobacter bacterium |
Keep containers full; use moderate amt. Of sulfur dioxide but Acetobacter tolerates SO2; remove pomace promptly; keep winery clean |
| Rancid butter odor |
Excessive amount of diacetyl |
Inoculate with ML bacteria early; control ML fermentation w/ SO2 |
| Moldy or mildew odor |
Moldy barrels; rotten fruit; mold in hoses & equipment |
Avoid empty barrels/maintain them properly; avoid rotten, moldy grapes; hang hoses to dry completely; keep winery clean |
| Barnyard, horsy, mousy or wet-dog odors |
Fermentation products produced by Brettanomyces film yeast |
Keep containers full; maintain 30 ppm SO2; avoid unknown/used barrels; get rid of dirty smelling barrels; keep winery clean |
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