How to Add Sugar Properly
2,7 grammes of sugar gives 1 hydrometer degree in 1 litre of liquid.
17 grammes of sugar gives 1% of alcohol in one litre of wine.
Wine yeast only tolerates 17-18% alcohol, after which it rests.
A reading of over 1090 Hydrometer degrees at the start or 1075 degrees during fermentation can stop the process.
|1080 degrees||1040 degrees|
Proceed as follows:
Start the fermentation at approx. 1080 degrees (4 kg sugar in 20 litres).
When 1040 degrees has been fermented to, add the remaining sugar (about 2 kg).