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Fermentation

Sugar, yeast and yeast nutrient additions

Sulfite

SO2 additions to control spoilage

Acid Adjustments

Additions to increase or decrease total acidity

Fining and Oaking

Additions for greater clarification and character

Blending and Bottling

Modeling blends and approximating bottles required

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Information Required
Please enter your quantity of must or juice

liters or gallons

Please enter the sugar content of the must or juice

degrees BRIX

Please enter the quantity of alcohol desired in finished wine

percentage by volume

Recommendations for Primary Fermentation

To achieve your desired finished alcohol level, the recommended amount of sugar to be added to your quantity of must or juice is kilograms or  pounds, ounces which is approximately liters or    Cups.

For full fermentation, the recommended amount of yeast to be added to your quantity of must or juice is grams or ounces  which is approximately standard five gram packets.

For more trouble-free fermentation, the recommended amount of Diammonium Phosphate to be added to your quantity of must or juice is grams or ounces which is approximately milliliters or   teaspoons.

For even more trouble-free fermentation, the recommended amount of yeast hulls to be added to your quantity of must or juice is grams or ounces which is approximately milliliters or teaspoons.

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