One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by mass. pdf format here.ĭegrees Brix (☋x) is the sugar content of an aqueous solution.
I apologise if you know most of this already.Īs the Competition Sec for a wine club and have made wine for over 30 years I think I know what I am talking about and trust this response makes sense.Download the Specific Gravty to Birx Conversion Table in. Does it far quicker in 5 mins and once only. I avoid the final shaking effort in my dotage by emptying the the lot into a bucket and then whisking it with the wire mesh balloon thingy on my wifes' kitchen whisk. Do this several times over a day or two and when clear, rack a couple of times mare over a period to leave the wine crystal clear. After the sorbistat, shake hard to release the carbon dioxide. The latter kills the yeast off to stop any possibility of secondary fermentation within, say, a non pressure type of vessel (bottle or a demijohn). At that point, rack the wine and remove the sediment and then stun the yeast with a crushed/powdered Campden tablet, shake hard, and 10 mins later add a tsp of Sorbistat. But there comes a point where the yeast will go no further so try not to exceed a finish SG greater than 1000 (med dry). That then allows one to add sugar or perhaps more honey to increase the alcohol level if you really want to. At the end of fermentation the SG needs to be as low as possible, say, 996. That should give an alcohol level of something over 11%. To get a yeast to start fermenting and then finish without being oversaturated by the sugars, thus leaving unfermented sugars and a very sweet wine, best to start the must off at something around a specific gravity (on your hydrometer) no greater than 1080.
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