Correcting wine "dry".
By correcting a wine it is meant adding sugar to it, and with certain kinds of fruit also acid, or in the case of fruit with high acidity, lowering it. Correcting the wine, in large-scale production, is strictly defined by law, ale my, making wine only for personal use, we don't have to worry so much about the regulations. Apart from wines and natural juices, which are produced in good years without any additives or treatments (in any case, it is about grapes and apples), there is some kind of basic recipe for making wines, on the basis of which their quality is determined.
Plain fruit wine to drink, called wine must, has at least 40 ° Ochsle. The juice from our accounting example can therefore be classified as usable according to this criterion. There are no requirements for this type of wine, except for one, you should drink them quickly. It lasts at most until next spring.
I know from my own experience, that pome wine should not be set below 60 ° Ochsle. In year 1982 apples, for example, scored 62 on the Ochsle scale.
Such a wine is considered to be quite light and it is the lowest value, which the drink must have, if she's going to survive the next summer. Of course, this is not a necessary condition; home-made wine is primarily used for drinking, not this, to stock the basement with noble and rare types. Even with the greatest effort, our product will not belong to them.
It is different, however, with corrected wines, for which the juice was enriched with the addition of sugar in accordance with the Wine Act. According to the basic recipe, medium-light table wines contain a maximum of 80 ° on the Ochsle scale, and dessert wines at most 120-130 °.
A juice containing 45 ° Ochsle therefore requires the addition of sugar, so that it can produce a good table wine with an alcohol content 10,6% (80°Ochslego= 10,6% alcohol). To raise the fluid value by 1 ° on the Ochsle scale, it must be enriched with an addition 2,6 g sugar per liter. So in order to achieve the desired value of 80 ° Ochsle must be added (80 – 45) = 35 ° Ochslego: 35 x 2,6 = 91 g/l. For a balloon with a capacity 50 liters would be it 4,55 kg.
By carrying out calculations, you can correct any fruit juice, intended for table wine, and dessert.
But there is one more thing to keep in mind here. In ordinary table wines with a value of up to approx. 90° Ochsle whole sugar (depending on the breed of yeast and their fermentation power) it is made into alcohol (+ carbon dioxide), they are thus completely fermented after the end of fermentation, dry.
With a higher weight of must, the rest of the sugar remains un-fermented in the dessert wines, which yeast cannot process. When measuring the finished dessert wine, the indications of the sugar meter will vary between 10 ° and 20 ° Ochsle. More on this in the description of carrying out fermentation. More accurate data, relating to the preparation of table and dessert wines, in the recipes section. Careful enrichment of musts with low Ochsle values is mainly carried out with table wines, that is, in pome and grape juices, while berry juices should be turned into dessert wines. Dry table wines from the latter fruits have a too pungent taste.
Dry crystal sugar is used to correct wine "dry" (no grape sugar!) and it is dissolved in heated must. Only then, when there are no more sugar crystals at the bottom of the bowl, the solution can be mixed with the rest of the juice.
The pome juice should weigh at least 55-60 ° Ochsle, so that it can be made light, young wine. A nobler table wine (corresponding to choice wines) should be set to 80 ° Ochsle, here I mean not only apple or pear wine, but also white grape wine. Red grape wine can exhibit 90 ° Ochsle. All these wines ferment to the end, they are dry. Dessert wines are set on 100-120, and even 130 ° Ochsle. These types of wines contain more or less unprocessed sugar, residual sweetness. To increase the density of fruit juice by 1 ° Ochsle, you have to count 2,6 g sugar per liter.
