Formulation for Winemaking

Percent Sugar of Juice 11.60 %

Target % Sugar 23.00 %
Volume of Juice 1,000 mL
Difference % Sugar 11.40 %
Sugar to be Added 128.67 g
Equiv. Vol. of Sugar 80.92 mL
Active Dry Yeast 0.84 g
Total Volume 1,081 mL

White Wine

Wt. of Tannin 0.17 g

Wt. of Pectic Enzyme 0.34 g

Red Wine

Wt. of Tannin 0.23 g

Wt. of Pectic Enzyme 0.34 g