Equvalents

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Note: These items are packaged for 6 gallon batches. 

Retail Prices

Case Prices

 

 

 

Supper - Kleer K.C. 

$1.60

12@  $ 1.55

Lalvin R2 Note: 5gr pkg

$1.00

$0.95

Lalvin Fermaid Note: 6 tsp or 1 oz

$1.85

$1.75

(Fermaid is used with R2.)

 

 

Bentonite Note: 3 tsp or 15 gr or ˝ oz 

$0.25

$0.20

If it is used with Sparkolloid it needs to be used ˝ strength at the start and not together.

Sparkolloid Note: 6 tsp or 1 oz

$1.35

$0.85

If it is used with Bentonite it needs to be used ˝ strength at the end and not together.

Pectic enzyme solution Note: 50 drops in 6 gallons

$1.90

$1.40

Potassium Metabisulfite Note: 5.5 gr

$0.50

$0.45

Sanitization: 2 oz per gallon. (25 - 30 PPM = 1/4 tsp in 6 gal.)

 

Potassium Sorbate Note: 6gr

$0.75

$0.55

If the product is fresh - add Sorbate 3 days after sulfite

 

 

Tartaric Acid Note: 1/4 oz = 7gr

$0.63

$0.53

Tartaric acid should be added to any wine at the start with a total acidity of less than .5%.  

As a rule of thumb 1gr per L will increase titratable acidity by 0.1%. Add 1gr per L per  day.

Acid Blend Note: 1/4 oz = 7gr.

$0.40

$0.36

 

Measurements and Equivalents

When you know:

Multiply by:

To find

 

 
ounces (fluid)

30

cubic centimeters
pints

0.47

liters
quarts

0.95

liters
gallons

3.8

liters
cubic

0.034

ounces (fluid)
liters

2.1

pints
liters

1.06

quarts
liters

0.26

gallons
ounces

28

grams
grams

0.035

ounces
o Fahrenheit

0.55 (after subtracting 32)

o Celsius
o Celsius

1.8 (then add 32)

o Fahrenheit

 

Capacity Measurement:

 

Imperial:

 

            Metric:

 

 

 

 

 

1/4 tsp

 

=1.25 ml (1.4 gr)      

 

˝ tsp

 

= 2.5 ml

 

1 teaspoon

= 1/6 fl. oz.

= 4.9 ml (5.5 gr)

 

3 tsp

= ˝ oz

= 15 gr

1 tablespoon

= 3 teaspoons

= ˝ fl. oz.

= 14.8 ml

2 tablespoon

 

 

= 29.6 ml

3 tablespoon

 

= 1 ˝ oz

= 44.4 ml

1 cup

=16 tablespoons

= 8 fl. oz.

= 236.6 ml

1 pint

= 2 cups (1/8 gal)

= 16 fl. oz.

= 473.6 ml

1 quart

= 2 pints

= 32 fl. oz.

= 946.4 ml

1 gallon

= 4 quarts (16 cups)

= 128 fl. oz.

=3.7851 L

1 oz.

= 6 tsp

 

28.35 grams or 29.573 ml or .029 kg or .063 #’s

1/4 oz

= 7 gr.

 

 

 

= 34 oz

 

1 liter

 

 

1000 grams

= 1kilogram or 35.3 oz or 2.21 #’s (1 gr. = 1000 milligrams)

Pure Cane sugar: 2 1/4 cups = 1 lb. (10 lbs. = 4.5 kg) (12 lbs. = 5.5 kg) (1 lb. = 0.4536 kg)(7 lbs. = 16 3/4 cups )(5 kilos = 11 lbs. or 10 lbs. + 2 1/4 cups) (1 kilogram = 2.2046 lbs.) (1 lb.= 454 grams or 16 oz or .399 Imp qt)(kilo is the  abbreviated form of kilogram or kg)

Corn sugar: (Dextrose) 3 cups = 1 lb. (4 lbs. = 12 cups) (poor sweetening qualities)

Lactose: Non - fermentable sugar. (“Wine conditioner,”[do not use with kits], glycerine, glucose, and concentrates at 68 Brix make the best sweeteners.) At 68 Brix- use 150 ml to 1 L per 6 gal, before clarifying.

How to achieve a 22 Brix reading:     Check the first hydrometer reading then subtract it from 22.  Then add 1.5 to 1.6 oz. of cane sugar per gallon for each point of Brix short of 22.

 

750 ml bottle = 1.85 pts. or 29.6 oz.

Acid Blend: 1 oz. = 6 teaspoons

10 Six Paks = 60 (12 oz.) bottles = 5.6 US gal.

Yeast Nutrient: 1 oz. = 5 teaspoons

7.5 Six Paks = 42 (12 oz.) bottles = 4.2 US gal.

Stabilizer: 1 oz. = 8 teaspoons

6 Six Packs = 36 (12 oz.) bottles = 3.3 US gal.

Grape Tannin:1 oz. = 12 teaspoons

40 British pints = 6.0 US gal.

Serve white wines at 52 degrees

30 British pints = 4.5 US gal.

Serve red wines at 68 degrees

Banana flakes: 57 g of banana flakes will replace 1.4 kg (3 lbs.) of fresh bananas. (adds body)

Oak chips: For red wines, use 60-120 grams (2 to 4 oz) for 19 liters (5 gal).  For white wines, use 30-60 grams (1 to 2 oz) for 19 liters (5 gal).

 

  PPMs - Parts Per Million                                                        Pressure

                1.0 Mg                                1 G                            1 Bar = 14.5 Pounds per sq. in.

1PPM = ľľľľ     10 PPM =ľľľ

                 1.0 L                                   HL

1 LB / 100 BBLS = 38.6PPM

 

Sulphur Dioxide

free SO2 desired (PPM) Vvolume of wine (L) V3.6

K, meta (g) =  ľľľľľľľľľľľľľľľľľľľľľ

                                                                                                   1,000

 

Notes:

Do not add Malolactic to sterile or concentrates.   Tartaric aids a dry finish to Ice wine.  If PH is 3.2 - sulfite can be as low as 50 PPM (especially fruit wines). If PH is over 3.4 sulfite should be 70 to 100 PPM.  Serve white wines at 52 deg. and reds at 68deg.

 

Demi-johns - Carboys and bottles

Liters Imp. gal.                              . U.S. gal Bottles
100 22 Imp. 26 130
54 12 Imp. 14 70
46 10 Imp. 12 gal (5 cases)   60
30 6.6 Imp. 7.9 39
28 6.1 Imp. 7.4 37
25 5 gal-2 ˝ lt Imp. 6 gal-2 qt 33
24 5 gal-1 ˝ lt Imp. 6 gal-24 oz 32
23 5.1 Imp. 6.1 30
22 4 gal-4 lt Imp. 5 gal-2 qt-26 oz 29
21 4 gal-3 lt Imp. 5gal-2 qt 28
20 4.4 Imp. or 4 gal-2 qt Imp. 5.3 or 5 gal-26 oz 26
19 4.2 or 4 gal-1lt Imp. 5 or 4 gal-3 qt-19 oz 25
18 4 Imp. 4.75 or 4 gal-2qt-26 oz 24
17 3 gal-3 ˝ lt Imp. 4 gal-1qt-19 oz 22
16 3 gal-2 ˝ lt Imp. 4 gal-26 oz 21
15 3.25 or 3 gal 1 ˝ lt Imp. 4 gal 20
14 3 gal Imp. 3 gal-2 qt-13 oz 18
13 2 gal-4 ˝ lt Imp. 3 gal-1 qt-19 oz 17
12 2 gal-3 lt Imp. 3 gal 15
11 2.4 or 2 gal-2 lt Imp. 2 gal-3 qt-19 oz 14
10 2 gal-1 lt Imp. 2 gal-2 qt-13 oz 13
9 2 gal Imp. 2 gal-1 qt-6 oz 12
8 1.8 or 1 gal-4 lt Imp. 2.1 or 2 gal 10
7 1 gal-2 ˝ lt Imp. 1 gal-3 qt-6 oz 9
6 1 gal-1 ˝ lt Imp. 1 gal-2 qt-13 oz 8
5 1 gal Imp. 1 gal-1 qt-6 oz 6
4 0.9 gal. or 4 ˝ lt Imp. 1 gal 5
3 3 ˝ lt Imp. 3 qt-6 oz 4
2 2 lt Imp. 2 qt 2
1 1 lt Imp. 1 qt-6 oz 1

 

Example of Figuring the Alcohol % of a Blend

New Wine % of Volume: Alcohol %: Total Volume: Multiplier: Total Alcohol:
Cabernet Sauvignon-19 lt.             75% 12.50% 0.75 *  12.5 =    9.375
Merlot-5 lt. 20% 15% 0.2 *  15 =    3
Cabernet Franc (juice-1 lt) 4% 0%  +  0.04 *  0 = + 0
      .99 (25 lt)                 Total: 12.375 = 12%

 

PERSONAL  WINE  MAKING RECORD

 

Winemaker:__________________________

Wine style:___________________________

Name of wine:___________________________(number-_______)

Starting Date:_________________Date code on box-___________

Type of must:_________________Date code on yeast-__________

Liters of juice:_________of water:________total Liters:_________

Any additions:___________________________________________

Sulfites:________________________________________________

Sugar:_________________________________________________

Acid blend:_____________________________________________

Yeast nutrient:__________________________________________

Oak:__________________________________________________

Bentonite:______________________________________________

Other:_________________________________________________

Temperature:__________

Starting S.G. :_____________Starting Brix_____________

Sulfite:                         PH:______________Acid:__________

Steps: Day 1:__________Day 6:___________Day 28:___________

            _______________         ____________           ___________

            _______________         ____________           ___________

Sweetening Blend:_______________________________________

Clarifiers:______________________________________________

Stablelizers:____________________________________________

CO2 vacuum pull out of CO2 - ________

Date finished:_________Alcohol%:_____Brix of residual:_______

Acid-_________PH-_________SO-_________ppm

Filter pad #:_________ Cork #:_________ # of bottles:__________

Recommended aging:_____________Bottling date:___________

Comments:_____________________________________________

Note: A 54 liter Demi-jhon =12 to 13 gl. of product or 46 liters. (5 cases of 750ml)

            Use 1 pk of Bentonite (˝ oz.) at the start

            Use 1 pk of  Sparkolloid (1 oz) at the end if Bentonite is used.

            2 pks of Potassium metabisulfite (5.5 gr) for 12 gal. 

            2 pks Potassium sorbate (6 gr) sweet fruit wines - not “Ice Wine”)

            Two packs of “Super-Kleer K.C.”

 

Produced by                             Lineback C.E., Orlando, Fl 32835                             Ph: 1-407-721-5400