![]() Lacking sugar, the saliva glands aren't stimulated. ![]() The thin mead causes water/saliva in the mouth to be disolved and swallowed with the wine. would be dry) leaves a dry sensation in the mouth. The sweetness of your wine has a very definite affect on presentation.Ī dry wine (0.995 F.G. With less accuracy you can predict the residual sweetness based on your yeast selection and probable results.įinal Gravity: After fermentation is complete, this measures the S.G of the water, alcohol, and Sugar of the finished mead. Can also be used to estimate Alcohol by Volume in a finished mead. This tells us how much Alchohol could be produced if fermented to dryness. Original Gravity: This is a SG measurement before piching your yeast. ![]() What we are really measuring is how much sugar per unit of volume is in the must/wine. The truth is that other flavor components are pretty negligable on thier effect on S.G. ![]() Specific Gravity (SG): you are measuring the weight of the water with the disolved sugar (the main ingredient in honey) and other flavor components. Gravity measures how heavy your Must is compared to pure water. Let me address the subject without refrencing his targets, cause i don't know what they are. I have been meaning to get Ken's book for a while now.
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