SG Check? & Recipe Opinions

SG Check? & Recipe Opinions

Post by Jeff Cu » Fri, 14 Sep 2001 15:11:54



Just wondering if there is a better way to check SG on a must prior to
fermentation.

 It seems to me that the crushed fruit would cause a quite inaccurate
reading.

My mango at first try was 1.120, I strained it & it checked at 1.098 but
still had some  small fruit particles in it. (is this method ok?)

 Opinions on my recipe would also be appreciated.

18 lbs Mango ~ diced, frozen, thawed  & crushed
4.5 cans Welches White Grape Concentrate (spilled some)
4.5 lbs Sugar
Water to 5 Gal.
1 1/4 tsp Tannin
60 drops Pectic Enzyme
5 tsp Yeast Energizer
TA .75 w/ no added acid (surprised me)
2 pkt. Red Star Cote Des Blancs

I used one of Jack's award winning recipes but modified it to what I had
available.

Thanks,
Jeff

 
 
 

SG Check? & Recipe Opinions

Post by Vinbrew Suppl » Fri, 14 Sep 2001 21:17:45


I usually draw my liquid through screen of some sort.  I also will put some
pectic enzyme in the hydrometer jar and wait half hour.


Quote:
> Just wondering if there is a better way to check SG on a must prior to
> fermentation.

>  It seems to me that the crushed fruit would cause a quite inaccurate
> reading.

> My mango at first try was 1.120, I strained it & it checked at 1.098 but
> still had some  small fruit particles in it. (is this method ok?)

>  Opinions on my recipe would also be appreciated.

> 18 lbs Mango ~ diced, frozen, thawed  & crushed
> 4.5 cans Welches White Grape Concentrate (spilled some)
> 4.5 lbs Sugar
> Water to 5 Gal.
> 1 1/4 tsp Tannin
> 60 drops Pectic Enzyme
> 5 tsp Yeast Energizer
> TA .75 w/ no added acid (surprised me)
> 2 pkt. Red Star Cote Des Blancs

> I used one of Jack's award winning recipes but modified it to what I had
> available.

> Thanks,
> Jeff


 
 
 

SG Check? & Recipe Opinions

Post by Jack Kell » Sat, 15 Sep 2001 01:11:25


Jeff, the best method is to use a refractometer.  I have never been
able to justify the expense of one, but I have a friend that has one I
can use most of the time.  Still, I rarely do so because it entails a
44-mile round trip drive.

I recently obtained 105 pounds of very ripe blackberries.  Here's what
I did.  I very carefully weighed out 5 pounds and put these in a nylon
straining bag.  This I put inside my fruit press and extracted the
juice.  This told me (1) how much juice 5 pounds of these blackberries
yielded, and (2) the specific gravity when I added water to bring the
volume up to one gallon exactly.  Of course I ended up with more than
a gallon after adding sugar to bring the gravity up to 1.090, but I
like to have extra liquid for topping up purposes.

I have, on several occasions, pressed a fruit, added water, sugar and
other additives, and then reintroduced the pomace to the primary in a
nylon straining bag.  This requires a second pressing and is an awful
lot of extra work, but it allowed me to analyze the pure and diluted
juices of fruit I was otherwise unknowledgable about.  It is the price
you pay if you want to develop new recipes or really get to know the
fruit you are fermenting.

By the way, I think your mango recipe will work fine.  While light on
mangoes, it seems to have enough white grape juice to reinforce the
body.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/