|DEXTROSE OR CORN SUGAR is
in a powdered form that dissolves very quickly.
pounds of sugar will raise 1 gallon 1 brix or degree.
One ounce is .0625 pounds.
One pound of corn (dextrose) sugar is 3 cups and
approximately 1 pound of table (sucrose) sugar is 2 ¼ cups.
To calculate sugar using straight math:
We use corn sugar (dextrose), as it is a simple sugar ready for yeast
consumption and it is in a powdered form, which dissolves very easily.
Take the initial Brix reading using your hydrometer. Compute the
increase in brix desired (i.e. 15 to 21=60).
If using grapes, estimate the gallonage after fermentation based on 12-13
pounds of fruit (grapes) per gallon. Approximate yield from 65 pounds
of grapes (fermented on the skins) will be ~5 gallons.
Multiply the increase of brix desired (6, from the example given above)
by the number of gallons to be adjusted (6 brix x 5 gal=30).
As 0.125 pounds of sugar raises 1 gallon 10 brix, multiply
this (30) by .125. That
number will equal the pounds of sugar to add to the entire batch of must
(or crushed grapes) or juice. The amount of sugar to add for this batch
(30 X .125) is 3.75 pounds. Add
the required sugar. If you use cane sugar it is recommended to heat it in
some of the juice. The heat and acid will convert it to a simple sugar.