Calculating abv when chapatalizing wine

[Kyle36]

Hi everyone,
I wasn’t able to find a thread on this topic but I am currently fermenting a wine and I wanted it to bump up the abv so I chapatalized (chapatalised I’m not sure) it with 2lbs of sugar 4 days into the fermentation and pitched more yeast. My starting gravity was 1.090, it had dropped to 1.040 before adding the sugar, and was bumped up to 1.058 before pitching more ec 1118. My question is how do I calculate the abv for this wine? Thanks for any help!

 

[Miraculix]

Hi everyone,
I wasn’t able to find a thread on this topic but I am currently fermenting a wine and I wanted it to bump up the abv so I chapatalized (chapatalised I’m not sure) it with 2lbs of sugar 4 days into the fermentation and pitched more yeast. My starting gravity was 1.090, it had dropped to 1.040 before adding the sugar, and was bumped up to 1.058 before pitching more ec 1118. My question is how do I calculate the abv for this wine? Thanks for any help!

It all depends in the amount of liquid. How much wine is it?

 

[Kyle36]

It all depends in the amount of liquid. How much wine is it?

It is a 6 gallon batch.

 

[bracconiere]

you can use a combo of refractometer & hydrometer when it's done...i believe?

 

[Miraculix]

It is a 6 gallon batch.

13.87% if fermented dry, according to the calculator from brewers friend.

 

[Yooper]

You just add the “points”. If you had 1.090 and then added 18 points, the total would be 1.108 so you can consider that your OG.