Red wine	dry light dry full bodied	1 -10 - -1 0 - + - +4
Rose wine	light dry light sweet	-2 - 0 0 - +3
White wine	very dry light dry light sweet	-4 - -2 -2 - +1 +2 - +5
Cherry	fresh, not sweet sweet, full bodied	+20 - +30 +35 - +40
Port/Maderia	light sweet full bodied	+20 - +30 +30 - +40
Sherry	dry medium dry sweet	+8 - +15 +15 - +20 +25 - +30
Kir	light dry sweet, full bodied	+10 - +20 +20 - +25
White Vermouth	dry medium dry	+5 - +15 +15 - +25
Red Vermouth	dry sweet	+15 - +20 +20 - +30
Capri bitter	medium dry	+35 - +40

Capri can be fortified, with advantage with 75 cl Vodka. Sweetness should then be increased to:

+40 - +50

Black currant

as required

+30 - +40

Blackcurrant can be fortified, with advantage, with 35 cl of white rum of good quality.

Bowle wine (approx. 20 litre)

dry medium light sweet

chaptalise with 400 grammes sugar chaptalise with 500 grammes sugar chaptalise with 600 grammes sugar

Even better than sugar, is to add Liqueur Base, 3 ml equals 1 hydrometer degree in 1 litre of wine.

Grape juice is excellent for adding sweetness and imparts a more fruity flavour. 3 ml of grape juice adds 1 hydrometer degree in 1 litre of wine. Example: 20 litres of red wine is to be corrected from 10 degrees to 0. 10 hydrometer (with Oechslescale) degrees x 3 ml grape juice x 20 litres = 600 ml. 1 kilogram of grape juice is approx. 750 ml.