SO2 Additions
How much KMBS (potassium metabisulfite) it takes to reach a free SO2 level. Start from a guide range for your wine, pH, closure and aging, or enter your own free or molecular SO2 number. Confirm targets with your enologist.
KMBS yields 57.6% SO2 in theory; older or damp KMBS yields less, so lower the yield if yours isn't fresh. Molecular SO2 uses pKa 1.81. Some of the SO2 you add binds (more so in reds, sweet wines and wines high in acetaldehyde), so your free SO2 reading may rise less than calculated. Test again after the addition has mixed in.
Sacrificial (hydrolyzable) tannins such as EBX 810 and Anti-Ox add oxidative protection, especially at harvest and in whites and rosé, but not microbial protection. Your free SO2 still follows pH.
EBX Tannins & Oak Additions
Pick the product and stage. The rate starts mid-range from Amedee's technical sheets; change it to your bench-trial rate.
Always confirm with a bench trial and your enologist. Full product details and dosages are on the EBX page.
Bench Trial Scale-Up
Scale a bench trial addition up to your cellar volume.
A 1% solution is 1 g of product in 100 mL of water or wine.
Barrels & Tanks
Total cellar capacity. Every size is adjustable: pick a standard size or enter your own.
Barrels
Tanks & Bins
A 1/2-ton macro bin has a capacity of 190 gallons; a T-bin holds 240 gallons.
Work out a tank's volume from its size
Harvest Projection
Estimated gallons, barrels and cases from tons of fruit. Yield is adjustable, since free run and press fractions vary by variety and press.
Sugar & Potential Alcohol
Convert between °Brix, specific gravity and °Baumé, and estimate potential alcohol from the sugar in the juice.
Potential alcohol uses 0.55 to 0.60% alcohol per °Brix. The real result depends on the yeast, fermentation temperature and any sugar left at the end. Once fermentation starts, alcohol throws off a refractometer's Brix reading; use a hydrometer.
Blending
How much of two lots to blend to land on a number you choose. Works for numbers that blend in proportion to volume, such as TA, alcohol, residual sugar and VA. Not for pH, which doesn't blend in a straight line; bench-blend and measure it.
Enter all three values in the same units (for example % alcohol, or g/L TA). Taste and measure a bench blend before blending tanks.
Acid Math
Convert titratable acidity between the ways labs report it, and work out the tartaric acid for a TA increase you choose.
TA Conversion
Tartaric Acid for a TA Increase
In theory 1 g/L of tartaric acid raises TA by 1 g/L (as tartaric). In practice TA often rises less, pH changes too, and some of the acid can drop out as tartrate crystals. Bench-trial first and measure TA and pH after.
Yeast Nitrogen (YAN)
How much nutrient it takes to go from your measured YAN to a YAN target your lab or winemaking consultant gives you, using the nitrogen your product supplies.
Every nutrient's label sets its own rates, timing and maximum, and federal rules limit some products, DAP included. Follow the manufacturer's label. Your lab or consultant should set the YAN target for your fruit.
Unit Converter
Enter a number in any box to convert it to the other units.
Volume
Weight
Weight to Volume for Juice and Wine
Enter the sugar level in °Brix or the specific gravity (weight compared with the same volume of water). Then enter any weight or volume.
Dose Rates (Powders)
Dose Rates (Liquids)
Trace Amounts
Temperature
Grams of water: 1 g = 1 mL = 1 cc. Wine and juice weigh slightly more or less per mL. ppm = mg/L, ppb = µg/L, ppt = ng/L. TCA is measured in ng/L (parts per trillion).