How much wine can be made from 10 jin of grapes

Grapes will be available in large quantities in early autumn and the price will become relatively cheap. At this time, many people start making wine. Making wine requires certain skills, so how much wine can be made from 10 kilograms of grapes? Perhaps you don’t know that the amount of wine produced is related to the sugar content in the grapes. The higher the sugar content, the more wine there is. After a series of operations, 10 kilograms of grapes may eventually be brewed into more than 8 kilograms of wine.

The amount of wine that can be made from grapes is determined by the sugar content of the grapes. Grapes with higher sugar content can produce more wine. If ten kilograms of grapes are fermented with sugar, the alcohol content can be increased to about 15 degrees. After complete fermentation, the skins and residues are removed, and the wine is squeezed and filtered to make about 8-10 kilograms of wine. If no sugar is added for fermentation, the sugar content of grapes is average and can produce a maximum of 6-8 kilograms.

The wine yield is 50%-75%, which has a relatively large range and is related to many factors.

Wine yield (Z) is a function of two variables: the weight of grapes used (X) and the weight of wine produced (Y). The weight of grapes is measured in units of weight when we go to a merchant to buy them, so it is easy to obtain. You need to weigh the weight of the wine you produce yourself (of course you need to weigh the container in advance).

The formula for calculating wine yield is: Z=(Y/X)*100%. Knowing the wine yield rate can enable us to brew a certain amount of wine according to our needs; estimate the size of the fermentation and storage containers that need to be used; make a reference for the time to stop fermentation, and control the degree of fermentation to improve the quality of the wine, among other benefits.

1. The yield of homemade wine is related to the choice of grape variety. Different grape varieties will produce different yields of wine.

As a rule of thumb :

1) . The yield of Cabernet Sauvignon is generally: 60% to 65%;

2 ). The wine yield of rose-scented grapes can reach 75% to 78% (after pressing)

3) . The wine yield of wild grapes is generally only 40% to 50%;

4) . The wine yield of wild grapes is usually only 30% to 40%;

5 ). The yield of Kyoho is generally 60% to 70%, and can reach 80% after good squeezing.

6 ). The reference standard for the yield of other grape varieties is 50%~75%;

2 . The yield of homemade wine depends on whether auxiliary materials are added .

Reasonable addition and reduction of auxiliary materials can affect the wine yield. Relevant auxiliary materials include: pectinase, yeast, yeast nutrient solution, potassium metabisulfite, etc. For example, the use of pectinase can increase the wine yield by 5% to 10%.

3 . How much wine can be produced from homemade wine depends on the method and degree of pressing .

From the above data, it can be seen that the grapes after pressing can produce more wine. The reason is simple. The amount of grape residue remaining after fermentation is reduced and the degree of fermentation is different. The chosen pressing method and the degree of pressing will affect the final wine yield. 4. How much wine can be produced from homemade wine depends on the degree of fermentation.

High-quality wine does not necessarily have to be fermented as completely as possible. Sometimes we stop fermentation to control the alcohol content of the wine (how to control the alcohol content of wine?) to achieve a wine that we are satisfied with. At this time, the wine yield is not the highest. In other words: the wine yield depends on the understanding and control of the winemaking technical essentials.