Fall Bright 10110 Hyatt Hill, Dundee, NY 14837 (near Wayne) 607-292-3995  Coordinates: 42.490863, -77.117778
WINEMAKING, BREWING SUPPLIES, year 'round, GRAPES and JUICE in season for amateur winemakers.   

Home page for Fall Bright
2011 Juice and Grape Price List

www.101winemaking.com
online technical assistance

Fall Bright Catalog pdf 2011 
 winemaking@fallbright.com 

BLOG

Winemaking and Brewing Supplies Online and In-store
Most shipping is $7.99   We do not ship oversea   nor can we ship grapes or juices. 


     HOURS    

View and Check out

Sugar addition chart  and calculations below chart by
Tom Mitchell    Fall Bright, The Winemakers Shoppe,
10110 Hyatt Hill, Dundee, NY  14839-9605  phone 607-292-3995   www.fallbright.com  
 

Pounds of Sugar to Add per Gallon for

  

ï         Desired degrees Brix in green

Starting Brix

21

21.5

22

22.5

23

23.5

24

11.5

1.2

1.3

1.3

1.4

1.4

1.5

1.6

12.0

1.1

1.2

1.3

1.3

1.4

1.4

1.5

12.5

1.1

1.1

1.2

1.3

1.3

1.4

1.4

13.0

1.0

1.1

1.1

1.2

1.3

1.3

1.4

13.5

0.9

1.0

1.1

1.1

1.2

1.3

1.3

14.0

0.9

0.9

1.0

1.1

1.1

1.2

1.3

14.5

0.8

0.9

0.9

1.0

1.1

1.1

1.2

15.0

0.8

0.8

0.9

0.9

1.0

1.1

1.1

15.5

0.7

0.8

0.8

0.9

0.9

1.0

1.1

16.0

0.6

0.7

0.8

0.8

0.9

0.9

1.

5

0.6

0.6

0.7

0.8

0.8

0.9

0.9

17.0

0.5

0.6

0.6

0.7

0.8

0.8

0.9

17.5

0.4

0.5

0.6

0.6

0.7

0.8

0.8

18.0

0.4

0.4

0.5

0.6

0.6

0.7

0.8

18.5

0.3

0.4

0.4

0.5

0.6

0.6

0.7

19.0

0.3

0.3

0.4

0.4

0.5

0.6

0.6

19.5

0.2

0.3

0.3

0.4

0.4

0.5

0.6

20.0

0.1

0.2

0.3

0.3

0.4

0.4

0.5

20.5

0.1

0.1

0.2

0.3

0.3

0.4

0.4

21.0

0.0

0.1

0.1

0.2

0.3

0.3

0.4

21.5

 

0.0

0.1

0.1

0.2

0.3

0.3

22.0

 

 

0.0

0.1

0.1

0.2

0.3

The rates given above in the chart are subject to rounding off to the nearest tenth.  The rates above are for pounds to add to 1 gallon.

Fact:   .125 pounds of sugar will raise 1 gallon 1 brix or degree.   
One ounce is .0625 pounds.  
One pound of corn (dextrose) sugar is 3 cups and
approximately 1 pound of table (sucrose) sugar is 2 ¼ cups.   

To calculate sugar using straight math:

Adjust the sugar to 210 or 220 brix.  We use corn sugar (dextrose), as it is a simple sugar ready for yeast consumption. Take the initial Brix reading. Compute the increase in brix desired (i.e. 15 to 21=60).  Estimate your gallonage after fermentation based on 12-13 pounds of fruit per gallon.  Approximate yield from 65 pounds of grapes (fermented on the skins) will be ~5 gallons. 

  Multiply the increase of brix desired (6) by the number of gallons to be adjusted (5gal x 6 brix=30).  As .125 pounds of sugar raises 1 gallon 10 brix, multiply this (30) by .125.  That number will equal the pounds of sugar to add to the entire batch of must  (or crushed grapes) or juice.   The amount of sugar to add for this batch (30 X .125) is 3.75 pounds.  Add the required sugar.  If you use cane sugar it is recommended to heat it in some of the juice.  The heat and acid will convert it to a simple sugar.