Sugar for wine

Use only ultramarine-free sugar. and therefore semolina. Each species of yeast can only ferment a certain amount of sugar and therefore the amount of sugar used depends on the type of yeast used..

Yeast Wine The amount of alcohol in % volumetric
Honey honey poles 10-16
Tokaj Hungarian 10-16
Lacrima Christi Italian white 10-12
Sauternes french white 8-10
Burgundy French red 10—12
Bordeaux French red 9 – 11
Malaga spanish dark 16-20
Sherry spanish white 15—24
Madeira Portuguese browns 14—24
Porto (port wine) Portuguese yellow 15 – 20
Winningen Moselle white 8-12
Bernknstler Doctor Moselle white 8—12
Zeltinger Moselle white 8 – 12
Steinberg Rhine white 10—14
Assmannshausen Rhine red 10—14
Johannisberger Rhine white 9 – 14
Liebfraumilch Rhine white 9 – 14
Champagne Rhine white 10 – 13

Wine containing the above 17% alcohol is an alcoholic wine.

Before use, boil the sugar and remove the scum, and then, after cooling, add to the must. No more than should be added at a time 1,5 kg of sugar per 10 liters of must. If we want to add more sugar, than 1,5 kg, e.g.. 4 kg, then the rest, t. j. in this case 2.5 kg divide into 3 parts and what 5 days, one part is added to the fermenting must. Using less sugar, e.g.. 3 kg, we add the rest;, t j. 1,5 kg in two batches every three days, and using 2 i 2,5 kg we add the rest, t. j. one or ½ kg after 5 days. Whoever does not adhere to adding sugar in batches will never receive strong wine, and fermentation will drag on for months. Fermentation can be interrupted by heating the wine in closed bottles to 70ºC for ½ hour, by adding spirit (about ¼ liter per 10 liters- fault) and by applying sulfurization (0.8 gr of potassium metabisulphate on 1 liter). Salicylic acid (0.2 — 1 gr na 10 1) better not to use.

One should remember, that 1 kg of dissolved sugar will take 0,6 liter of space, therefore 1 liter of water with 1 kg. sugar gives 1,6 liter of fluid.