These are very useful tables provided by Sayre & Nancy Fulkerson. You may wish to print them and post in your winery area.

Testing and Correcting for Sugar

What the Saccharometer Shows To Make Wine 
of 10% Alcohol		 To Make Wine
of 12% Alcohol
Specific  
Gravity		 Crude
Balling*  		 Potential Alc. %  
(Dujardin)+		 Sugar/Gal  
(lbs)		   lbs/10gal   oz/gal   lbs/10gal   oz/gal
               
1.039 10  4.5 0.6875 7.426 11.80 10.125 16.19
1.044 11  5.1 0.7765 6.436 10.13 9.234 14.77
1.048 12  5.7 0.8663 5.539 8.86 8.337 13.33
1.052 13  6.2 0.9568 4.634 7.41 7.432 11.90
1.056 14  7.2 1.0480 3.772 5.94 6.521 10.43
1.061 15  7.8 1.1399 2.903 4.64 5.601 8.92
1.065 16  8.4 1.2326 1.876 3.00 4.675 7.47
1.069 17  9.2 1.3260 0.924 1.50 3.740 5.98
1.074 18  9.8 1.4202     2.798 4.31
1.078 19 10.5 1.5151     1.849 2.95
1.082 20 11.2 1.6106     0.894 1.42
1.087 21 11.9 1.7073        
1.091 22 12.6 1.8047        
1.095 23 13.4 1.9027        
1.099 24 14.1 2.0016        
1.103 25 14.9 2.1014        
1.107 26 15.5 2.2020        

 

* 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 precise -- the yield of alcohol varying under the conditions of fermentation.

To make wine of 11% alcohol by volume, add quantity halfway between that needed for 10% & 12%.

Note: all columns are referable by the specific gravity.

Sugar Recommendations

If the Brix is:   Add this much sugar:
  oz/gal lbs/5 gal
     
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 2.10
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 11.90 3.70

 

Yeast Recommendations

Montrachet - Produces a fast fermentation; ideal for dry wines of:

Baco
Cabernet Sauvignon
Cabernet Blanc
Cascade
Chancellor
Chardonnay
Concord
DeChaunac
Foch
Leon Millot
Merlot
Pinot Noir
Rosette
Rougeon
Vincent

Cote Des Blancs (Epernet 2)- Produces a slow fermentation; used to produce a sweet, fruity wine with residual sugar. Good for:

Aurora
Catawba
Cayuga
Delaware
Diamond
Dutchess
Gewurtztraminer
Golden Muscat
Lakemont
Niagara
Ravat 51
Riesling
Seyval
Vidal

Premier Cuvee - Produces a dry finish; takes the place of Montrachet; is less likely to produce off flavors.

Pasteur Champagne - For style Champagne or dry wines.

Lalvin 1116 - A fast starter; used for stuck fermentations; all purpose white/red wine yeast.

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.

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).

Lalvin 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.