How You Yourself Count Out The Recipe
The 3 most important points.
Even if there are a lot of different recipes in this book maybe you will get the need to do a recipe. There are 3 things that is important: don’t use to little fruit, it is suppose to be the right amount of acid contents and enough sugar to achieve the wished alcohol strength.
Fruit has different contents of fruit acid and on a scheduled over the fruits it says declared what’s a normal count in gram acid per kilo fruit. In a fruit fermenting it should be 7- 8 gram acid per litre for light wine and 10- 11 gram per litre for strong wine.
Measuring of the sugar contents is done with an Oeschsle meter (specific gravity degrees) but everything that is measured is not sugar. Different fruits contain different amounts of extra subjects so therefore the measuring doesn’t give the exact result. The shell on page 56 is corrugated with 12 Oeschsle (a mean value) for extra contents it is pure sugar contents that the shell is showing. For more exact calculation for sugar and alcohol count in wine and juice follows here.
| Measured out Oeschsle degrees x 2 | = gram sugar in 1 litre fruit juice |
| Up fermenting Oeschsle degrees | = gram alcohol in 1 litre wine |
| Up fermenting Oeschsle degrees divided with 10 | = alcohol in wine percent |
| Up fermenting Oeschsle degrees divided with 8 | = alcohol in volume percent |