mixing and blending for port

[Grayson_Stewart]

Brought over from old forum


bees
09/18/04 12:28 PM

mixing and blending for port

I went and helped at local distillery in california the other day and they were making port and grappa. We took 425 gallons of 8% grape juice and need to add enough alcho to bring it up to around 18-21%. I've tried to look for formulas that can be used to do this calculation but was unable to find any(if anybody know them I really would like them becuasue if its anything other than 8% wines I can't fighure it out) . Well the distiller told me not to worry he knew from experience that using 140 proof and adding to 8% low wines it would take about 12 gallons of spirits for every 40 gallons of wine.
ok so
425/40*12=127.5 gallons of 140 proof
there was another container of low wines and the total amount of spirit needed to fortify both containers was 200 gal of 140 proof
This is the second formula I realized I need to know
The distiller didn't have any 140 proof so we had to blend spirits that he had
he had 80 gal of 165 proof
60 gal of 130 proof
60 gal of 120 proof
so now how does this formula look?
is it (80/165 )* (60/130) * (60/120)=the number of points subtracted from the highest proof (165) and 200 gallons of total spirit? this is of course + or - a few gallons since we were dealing with such large amounts but after trying to remember highschool chem I cam up with a combined proof of 143 and 200 gallons.
I just felt very rusty and was hopping one of you out there knew how to write this out or explain it clearly
ps I'm sorry if I'm not to clear on explaining this Its hard for me to put into word just exactly what I'm trying to say.

bees
09/18/04 06:26 PM

Re: mixing and blending for port new [re: bees]

anybody?.....any help on the way to equate these formulas would be great.

Yttrium
09/18/04 07:58 PM

Re: mixing and blending for port new [re: bees]

To figure out the final proof when you mix A, B and C)

[(Volume A *Proof A) +(Volume B *Proof B)+(Volume C *Proof C)] / [Volume A + Volume B + Volume C]

bees
09/18/04 08:37 PM

Re: mixing and blending for port new [re: Yttrium]

thanks for the formula do you by chance know the other formula
I'm trying to find out?

bees
09/19/04 01:47 AM
Attachment

Re: mixing and blending for port new [re: bees]

I found it I found it!!!
Pearson square
[Blending ratio]
A = Value wine 1
B = Value wine 2
C = Value wanted
D = Part of wine 1
E = Part of wine 2
D = C - B
E = A - C
proportion = D : E
this is how to find the proportions to mix two different alcho's to get a certine %


Blanchy
09/19/04 09:09 AM

Re: mixing and blending for port new [re: bees]

Here is a port wine recipe that includes the directions for setting up a Pearson square which is just a graphical way of doing the brandy addition calculations.

Chuck

ZINFANDEL PORT
(seven gallons)

We now have 5 gallons (19 L) of red Zinfandel wine left in bulk to make our Zinfandel port. Home winemakers have developed creative ways to simplify the process of making port or port-like wines. One popular method is to take a sound red wine, like our Zinfandel, add sugar up to about 8 percent and adjust the alcoholic content, by volume, to about 20 percent. Then you age the mixture (in a charred barrel, if possible) for at least six months.
The most difficult part of this method is figuring out the amount of brandy or spirit needed to reach the estimated 20 percent specified. There is a formula — the Pearson Square — that assists winemakers in making this calculation.
The formula consists of six steps:
1. Draw a square and divide it into thirds vertically and horizontally.
2. Place in the upper left-hand corner of the square the alcoholic strength of the brandy (or spirit) to be used in fortification. It is assumed to be 40 percent, or 80 proof.
3. In the lower left-hand corner, place the alcoholic strength of the wine that is to be fortified. We assume it is 12 percent.
4. In the center of the square, place the desired alcoholic strength of the finished product. It is assumed that this is to be 20 percent.
5. Subtract the center figure from the figure in the upper left-hand corner, and place the remainder in the lower right-hand corner (40-20=20)
6. Subtract the figure in the lower left-hand corner from the figure in the center of the square and place the remainder in the upper right-hand corner (20-12=8).
The last figure (8) is the number of parts of the 80 proof (40 percent alcohol) brandy (or spirit) needed to fortify 20 parts of wine of the indicated alcohol strength up to 20 percent of alcohol. Or 2 gallons (7.6L) of 80 proof brandy should be added to 5 gallons (19L) of 12% wine to bring it up to 20% alcohol. Final total equals 7 gallons (26.6L) of Port-type Zinfandel wine. Age for at least six months in a charred barrel, if possible, or in a carboy.

Zebbo
09/24/04 04:09 PM

Re: mixing and blending for port new [re: Blanchy]

The basic chemistry concentraion formula is C2V2=C1V1 where C=concentration and V=volume
So I think you would need it in the form V2 =( C1V1) / C2