Alex bought two new instruments when used together provide accurate readings of alcohol by volume (ABV). His results are:
- Solaris 12.5% ABV
- Rondo 12.1%
- Pink Mead 6.0%
- Plain Mead 5.4%
Alex wrote:
Faced with the conundrum of not being able to determine the alcohol content of our wine when it was ready to bottle, I did some research.
As a hobbyist, you need to measure the density before and after to get an approximate ABV. However, there are better and a lot more expensive tools, as I learned on a US blog. They were advising to get the EasyDens & SmartRef Combo, which I then found to be an Austrian product. I bit the bullet and bought these from the Manufacturer for €729, fearing that I had made a horrible mistake.
You need distilled water to calibrate and rinse, and the process is incredibly easy. Both gizmos are linked to an app on your phone, and you just feed them your liquid and immediately get the result - adjusted automatically for temperature. I measured our red and white wine from last year as well as two batches of mead.
There are separate apps for various products including beer, wine.
The Anton Parr website promotes the products as:
Direct results for fermenting or finished beer.
- ±0.5 %v/v precise alcohol content determination
- ±0.2 %w/w real extract
- ±0.8 %w/w original gravity
- Determination of wort extract content
- Fermentation tracking & visualization
- Automatic temperature correction (ATC)
The EasyDens & SmartRef combo uses density measurement and refractive index measurement to directly determine the alcohol content and more in finished light, standard or strong beer.
We tasted our reds from 2023 and 2024 with dinner the other night.
The 2023, of which we have quite a few bottles, is not as good as the 2024 and has a slight hint of acetone. A slight sense of acetone in red wine, often smelling like nail polish remover, typically indicates a wine fault. It's usually associated with a flawed fermentation or the presence of acetic acid bacteria, leading to a solvent-like smell, says wein.plus and www.lacrema.com.
During fermentation, bacteria like butyric acid bacteria or Acetobacter can produce acetone, contributing to a "solvent taint" in the wine, says wein.plus. If the acetone smell gets worse over time, it could indicate the presence of Acetobacter, which converts alcohol into acetic acid (vinegar) and can also produce acetone, says Adventures in Homebrewing. While not as common, acetone can also be a byproduct of certain winemaking techniques or even a natural fermentation process, especially at higher temperatures.
The 2024 Rondo is quite pleasant and very drinkable. It was delightful for sipping and improved with food. These are my notes on the 2024 vintage of Daria's Vineyard red:
The Nose
- Strong citrus
- Elderflower
- Hint of meadowsweet
Mouth feelColour
Taste
- Citrus
- Strawberry
- Vanilla finish on the palate
We are rather pleased.
The 2024 white Solaris is a much darker colour and deeper complexity than the white from 2023, and distinctly bolder in flavour. Again, very drinkable and pleasant. It is medium-bodied with citrus on the palate. It was highly complementary to baked salmon darns with salad. Tasted great with chocolate Easter eggs, too.
Desired ABV (according to AI)
The desired Alcohol by Volume (ABV) for wines can vary widely depending on the style and desired flavor profile. However, most commercial wines fall within a range of 11% to 15% ABV. Light red and white wines tend to be on the lower end of this spectrum, while full-bodied reds and fortified wines can reach higher ABVs.
Typical ABV Ranges for Different Wine Styles:
- Low ABV (Under 12.5%): These include sparkling wines like Prosecco, light white wines like Sauvignon Blanc, and some Rosé wines.
- Moderate ABV (12.5% - 13.5%): This is a common range for many red and white wines, including Pinot Noir and Chardonnay.
- High ABV (13.5% - 14.5%): Some red wines like Cabernet Sauvignon and Zinfandel, as well as certain full-bodied white wines, fall into this category.
- Very High ABV (14.5% and above): Fortified wines like Port and Sherry, as well as some full-bodied red wines like Amarone, can reach these levels.
Factors Affecting ABV:
- Grape Variety:
Different grapes have varying sugar content, which directly impacts the potential alcohol content. - Climate:
Warmer climates can lead to riper grapes with higher sugar content, resulting in wines with higher alcohol levels. - Fermentation:
Winemakers can control the amount of sugar that's converted to alcohol during fermentation, influencing the final ABV. - Winemaking Techniques:
Adding spirits (fortification) can significantly increase the ABV.
My understanding is that wines with less than 7% ABV are likely to spoil and so 7% is the minimum ABV for wines to keep well.
The desired ABV for mead can vary significantly, ranging from 3% to 20% or even higher. The most common range for traditional meads is 7.5% to 14% ABV, while lower ABV meads, called hydromels or session meads, typically fall between 3.5% and 7.5%. Some meads, particularly those made with extra honey or fortified with spirits, can reach 18% to 20% ABV or higher.
Here's a more detailed breakdown:
- Hydromel (Session Mead): These meads are lighter and more refreshing, with an ABV between 3.5% and 7.5%.
- Traditional Mead (Show Mead): This is the most common type, with an ABV typically between 7.5% and 14%.
- Sack Mead (Great Mead): These meads are stronger, with an ABV ranging from 14% to 18% or higher.
We have resolved to drink our wines rather than ageing them further. Salut! Sláinte! Nazdorovya!
