Wine Log Template (Page 2 of 2) in pdf

Useful Formulas

gallons to liters: liters = gallons x 3.79

Farenheit to Celsius: Celsius = (Farenheit - 32) x 0.56

liters to gallons: gallons = liters / 3.79

Celsius to Farenheit: Farenheit = (Celsius / 0.56) + 32

quarts to liters: liters = quarts x 0.95

specific gravity to Plato: Plato = 260 - ( 260 / specific gravity)

liters to quarts: quarts = liters / 0.95

Plato to specific gravity: specific gravity = 260 / ( 260 - Plato)

ounces to grams: grams = ounces x 28.4

Apparent Attenuation:

AA = ( (original gravity - final gravity) x 1000)

grams to ounces: ounces = grams / 28.4

(original gravity - 1) x 1000

Alcohol by volume:

pounds to grams: grams = pounds x 454

abv% = ( (original gravity - final gravity) x 1000) x 0.129

grams to pounds: pounds = grams / 454

Alcohol by weight:

abw% = ( (original gravity - final gravity) x 1000) x 0.102

One teaspoon equals approximately 5 grams

Three teaspoons equal one tablespoon

Two tablespoons equals approximately 1 ounce

The sulfite and acid information below is only general information. Consult a good winemaking book or publication

for more detailed information.

Sulfite Information

In general, a sulfite level of 25 - 50 mg/L throughout the wine making process is desireable.

One campden tablet will yield approximately 75 mg/L of SO2 in one gallon.

0.4 grams of Potassium or Sodium metabisulfite will yield approximately 75 mg/L of SO2 in one gallon.

Acid Information

Acid content, or titrateable acid, is not the same as pH. Briefly, titrateable acid content is how much acid is in solution

while pH measures how strong the acid is.

To increase the acid content

Titratable acid levels should be:

One gram of acid (tartaric, malic, citric) will raise the acid

must range

wine range

content of one liter of must or wine by

Dry Whites: 0.70 - 0.90%

0.50 - 0.75%

approximately 0.10%.

Dry Reds: 0.60 - 0.80%

0.40 - 0.55%

Tartaric acid is the preferred acid to use.

Sweet Whites: 0.75 - 0.80%

0.55 - 0.75%

Do not use citric acid to raise the acid level by

Fruit: 0.65 - 0.85%

0.45 - 0.65%

more than 0.10%.

To reduce the acid content

Potassium bicarbonate is preferred for acid

reduction. If using calcium carbonate, it should

not be used after fermentation.

2 grams per liter of potassium bicarbonate will

reduce the acid content by about 0.10%

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