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Fermentation

Sugar, yeast and yeast nutrient additions

Sulfite

SO2 additions to control spoilage

Acid Adjustments

Additions to increase or decrease total acidity

Fining and Oaking

Additions for greater clarification and character

Blending and Bottling

Modeling blends and approximating bottles required
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Information Required
For each batch, please enter the required information as well as the varietal type, vintage and appellation if desired. You must enter at least one batch (for bottling information) and as many as four batches for blending and bottling information.
 

Batch 1 Varietal Vintage Appellation

Quantity of must or juice 

liters or gallons
Percentage of alcohol

by volume
Quantity of titratable acid 

tenths of a percent (g/ml)
 
Batch 2 Varietal Vintage Appellation
Quantity of must or juice 

liters or gallons
Percentage of alcohol

by volume
Quantity of titratable acid 

tenths of a percent (g/ml)
 
Batch 3 Varietal Vintage Appellation
Quantity of must or juice 

liters or gallons
Percentage of alcohol

by volume
Quantity of titratable acid 

tenths of a percent (g/ml)
 
Batch 4 Varietal Vintage Appellation
Quantity of must or juice 

liters or gallons
Percentage of alcohol

by volume
Quantity of titratable acid 

tenths of a percent (g/ml)

Resulting Blend
The blend that would result from the batches above would consists of:
 • percent
• percent
• percent
• percent

• The blend would have an alcohol content of percent by volume and a titratable acid level of tenths of a percent or grams per milliliter.

• The blend would have a quantity of liters or gallons which would yield approximately bottles or full cases.

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