SUGAR ADDITION

 LOW SUGAR:

 Add: One (1) cup (1/2 lb) per gallon juice to raise sugar 3.25 Brix.

 This will get you close. Mix and adjust as needed. Assume 5-6 gallons per 100 lbs grapes.

HIGH SUGAR:

Grapes above 25* Brix are very prone to sticking sweet with low-moderate alcohol and to be unstable at bottling time.

The potential of sticking gets higher as the sugar content increases. Additionally, high alcohol wines may be too hot tasting and out of balance.

Dilution with water is the only answer. With the exception of botrysized grapes, high sugar is generally due to dehydration, not to sugar being made on the vine.

Dilution merely brings things back to normal, enhancing balance/mouthfeel in the finished wine.

How much water to add:

         % change of brix desired x gallons of must divided by original brix

For example: Your brix is 28*. You have 6 gallons of juice. You want to bring the sugar down to 24*. You need to dilute with .86 gallons (110 ozs)

The dilution water must be acidified to the same level as the grapes!

SWEET WINE WARNING!! Spoilage bacteria, such as Lactobacillus, love the conditions necessary for M/L completion ( low SO2, warmth, and nutrients), feeding on the sugar and producing a spoiled wine that is high in VA.

However, spoilage bacteria also need oxygen. Therefore, keep secondaries completely topped up, adding SO2 as soon as M/L is complete.

Also, do not add nutrient.

This is another good reason to innoculate for M/L at the start of ferment where nutrient is OK.