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Conversion Tables


Conversions:

For easy printing the Conversion Tables chapter is also available in PDF for Acrobat Reader:

pdf-file Conversion Tables (23k pdf)


Wine


 1 O                = 2.7   g sugar/l
 1 % alcohol          = 19    g sugar/l
 1 % acid             = 10    g/l
 SG water             = 1000  kg/m3
 1 kg sugar dissolved = 0.625 l

Volume and weight


US system - Metric system

 1                cup = 237    ml
 1             gallon = 3.79   l
 1         ounce (oz) = 28.35  g
 1 fl. ounce (fl. oz) = 29.57  ml
 1               pint = 0.47   l
 1         pound (lb) = 453.6  g
 1              quart = 0.946  l
 1     teaspoon (tsp) = 5      g

Imp. system - Metric system

 1             gallon = 4.54   l
 1         ounce (oz) = 28.35  g
 1 fl. ounce (fl. oz) = 28.4   ml
 1               pint = 0.568  l
 1         pound (lb) = 453.6  g
 1              quart = 1.136  l

Note: The Imp. and US systems use the same "oz" and "lb" (i.e. avoirdupois).


Adding acid


The following table indicates how much the TA of a wine or must changes when 1 gram of acid per liter is added.

Adding acid
Kind of acid
TA increase per g/l
Tartaric 1.00
Malic 1.12
Citric 1.17


Sweetening


The following table can be used as a guideline when sweetening wine. More info about making sweet wines can be found in the Sugar and alcohol chapter.

Sweetening
Sweetness
SG
Dry <1000
Medium dry 1000-1010
Medium sweet 1010-1020
Sweet 1020-1030
Dessert 1030-1040


Temperature


The table below can be used for converting temperatures from degrees Fahrenheit (US system) to degrees Celsius (Imp. and Metric system) and back.

Temperature table
Degrees
Fahrenheit
Degrees
Celcius
10 -12.2
20 -6.7
30 -1.1
40 4.4
50 10.0
60 15.6
70 21.1
80 26.7
90 32.2
100 37.8
[Formula]


Blending


The following formulas related to the Pearson square can be used to calculate the blending proportion for two musts or wines. More explanation about raising the acid level or lowering the acid level of a wine or must can be found in the Acids chapter. The proportion for raising or lowering the alcohol content of a wine by means of blending can be calculated on exactly the same way.

Pearson square
[Blending ratio] A = Value wine 1
B = Value wine 2
C = Value wanted
D = Part of wine 1
E = Part of wine 2
D = C - B
E = A - C
proportion = D : E


SG, sugar / litre and alcohol


This table can be used for calculating the amount of sugar to be added to the must before and during fermentation.
More explanation about sugar and alcohol calculations can be found in the Sugar and alcohol chapter.

Hydrometer table
Specific gravity (S.G.) Potential %vol alcohol Grammes sugar / litre
1010 0.9 12.5
1015 1.6 25
1020 2.3 44
1025 3.0 57
1030 3.7 76
1035 4.4 95
1040 5.1 107
1045 5.8 120
1050 6.5 132
1055 7.2 145
1060 7.8 157.5
1065 8.6 170
1070 9.2 182.5
1075 9.9 195
1080 10.6 208
1085 11.3 225
1090 12.0 240
1095 12.7 252
1100 13.4 265
1105 14.1 277
1110 14.9 290
1115 15.6 302.5
1120 16.3 315
1125 17.0 327.5
1130 17.7 340
1135 18.4 352


Must and sugar / litre


The following table can be used for roughly approximating the amount of sugar present in the must, when not using hydrometer readings.
Amounts of sugar in grammes / litre mentioned are juice values. These are averages, actual sugar content may differ quite substantially as it depends on numerous factors like the weather, place of growth, etc.
The computations are basically the same.
More explanation about SG, sugar, and alcohol calculations can be found in the Sugar and alcohol chapter.

Must and Sugar / litre table
Type of must Grammes sugar / litre
Apples 120
Bilberries 75
Blackberries 50
Blackcurrants 75
Cherries (sweet) 140
Cherries (sour) 112
Elderberries 77
Gooseberries 60
Grapes 180
Lemons 10
Mulberries 92
Oranges 100
Peaches 70
Pears 105
Plums 66
Quinces 76
Raspberries 30
Redcurrants 78
Rhubarb 20
Rosehips 214
Sloes 70
Strawberries 72


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