Friday, 26 October 2018

Champagne Process


Initial sugar level and CO2 Pressure from Sugar

Brix is effectively a measure of the sugar content, which can be estimated from the Specific Gravity of the pressed grape juice.  The final alcohol content is approximately 0.55 * Brix.

4g of sugar per litre, when converted to alcohol by yeast releases approximately 1 atmosphere.

Note that the specifc gravity of sugar in alcohol will be lower than the specific gravity of sugar in water.




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