Fine Wine and Spirits

Both the sugar and acid levels are two constituents to making a great batch of wine, so changes to the process are based on those tests. As you’re no doubt aware the sugar level is critical as the yeast must feed on it in order to produce the alcohol. The volume of sugar you use will determine the volume of alcohol that shows up in the final batch but in order to run these tests you’ll have to own a hydrometer.

The hydrometer lets you accurately tests as well as measure the sugar that is contained in the juice and the amount of alcohol that can be produced from the sugar. Because of that you will also be able to measure how much additional sugar you may need to put into the juice.A hydrometer is essentially a glass tube with a weight on one end that can remain afloat. Sugar levels are tested by reading how low or high it floats at in any hydrometer a scale on them to help provide a reading for the Potential Alcohol content. The scale is readable when you first start the fermentation process to determine whether you need to add more sugar based on the amount of alcohol that you want to be present in the final wine.

If you determine that you should alter the sugar level in order to increase the alcohol level, you may wonder what type of sugar you should use. It helps to remember that each type of sugar will offer different characteristics. [Corn sugar and cane sugar are usually the cheapest] and the most available, though, there’s nothing to stop you from experimenting with other types of sugar, if you have that sugar around.

You’ll need to try and maybe even adjust your wine’s acid level. Keep in mind that having the right acid level will provide your wine with balance and character as well as assist in the fermentation process as it’s critical for you to keep in mind that acidity varies from one fruit to another.

The best way to test the acidity level of your juice is through the use of a titration kit, which will help you determine how the wine will actually taste. If too much acid is present in the wine the end result will be bitter though if it doesn’t have an adequate amount of acid, it’ll taste flat. By utilizing what you’ve just read, you will know whether or not you need to make changes to the acidity level of your wine. If you find that you do need to change anything you can do so through the use of one of a few fruit acids: citric, tartaric and malic fruit acids.

Some ways to change the flavor of the wine when bottling it involve combining it with other fruit based wines, incorporating spices, or oak chips, body enhances or flavor enhances. You could also fortify your wine with something as simple as grain alcohol. The most critical guideline to follow upon doing the last minute tweaking is to ensure that you adjust in small amounts, so pretty much, always experiment with small amounts rather than a full batch.