This window displays the list of the following commands:
- Volume limit,
- Fruits (pulp),
- Characteristics of wine,
- Recommended yeasts.
There are two commands available through the menu:
- New batch – deletes the entered data about the batch,
- To wine cellar – moves the data about the batch to Wine cellar (after successfully completed calculations).
Volume limit command
This command enables the selection of one of two available calculation ways:
- with no volume limit,
- with volume limit.
If the first option is selected, the final batch volume is unlimited. The calculations are made on the basis of wine characteristics and joint must volume of the fruits selected by the Fruits (pulp) command. If the second option is chosen, the final batch volume is defined. The calculations are made on the basis if wine characteristics and the share (expressed in %) of the selected fruits in the initial must volume.
Fruits (pulp) command
This command is used to prepare the list of fruit from which the batch will be prepared. For each selected fruit the sugar content in the volume unit and the acidity must be defined. Moreover, in the with volume limit mode the proportional share of the must from selected fruit in the initial volume must be given. In the with no volume limit mode the must volume of the selected fruit must be defined. If the must volume in unknown, but the mass of the fruit from which must will be produced is defined, the estimation of volume can be done, on the basis of the fruit efficiency, by pressing the button with scales icon.
- Add fruit – adds another fruit to the list,
- Modify – modifies the characteristics of the selected fruit,
- Remove – removes the fruit from the list.
The list of available fruits and their characteristics can be modified by using Fruit dictionary.
Characteristics of wine command
- acidity – in the range from 4 to 10‰ (i.e. 5-10 g/l),
- alcohol content – in the range from 8 to 18%; (i.e. 80-180 g/l),
- sweetness – in the range from 8 to 16%; (i.e. 0-160 g/l).
The acidity of wine should grow simultaneously with the growth of sugar and alcohol in wine:
- dry with alcohol content of 9-11% – 6-7‰,
- medium dry with alcohol content of 11-13% – 7-8‰,
- medium sweet with alcohol content of 13-15% – 8-9‰,
- sweet and very sweet with alcohol content of 16-18% – 9-10‰.
Must before fermentation should have the right amount of sugar and acidity. This requires the dilution and / or sweetening. Dilution may also be required because of too much of tannin. Sugar and/or honey can be used to sweeten. Sugar may be added as a syrup by dissolving it in water or added directly to the must (dissolved in the must juice).
The command can be used to set the following parameters:
- Force diluting pulp – ratio of the must to water for pre-diluting (eg for fruit with a large amount of tannin),
- First (base) portion – the first portion of sugar and/or honey added before fermentation,
- Second portion – the second portion of sugar and/or honey added after 4-6 days of fermentation,
- Third portion – the third portion of sugar and/or honey added after 1-2 weeks of fermentation,
- Fourth portion (sweetening) – the fourth portion of sugar and/or honey added after fermentation.
First, second and third portion may be dissolved in water. The fourth portion is dissolved in the wine.
This command enables the addition of prices and costs of the ingredients. They will be used to calculate the overall cost of batch preparation. The list has the following positions (they can be modified):
- Fruits – price per unit (volume),
- Sugar – price per unit (mass),
- Water – price per unit (volume),
- Citric acid – price per unit (mass),
- Potassium metabisulfite – price per unit (mass),
- Other costs – related to the batch preparation.
The command estimates the quantities of the ingredients necessary for batch preparation with the defined characteristics of wine. The results of previous calculations are deleted. The end of calculation is signaled with a short message. If the estimation failed (this is possible when large limitation of batch volume is defined), wine characteristics or volume limit must be modified before recalculation.
- citric acid – added with the base portion,
- base portion – added to must before the beginning of fermentation,
- second portion – added after 4-6 days,
- third portion – added after 7-12 days,
- sugar for sweetening – added after the end of fermentation.
The time of addition depends on the fermentation process and its estimated duration.
Dilution defines the proportion of added water to the must volume. It should not exceed 2.5. Water for dilution can be limited by enriching the batch with the must made from fruits with low acidity.
The result (quantity of fruits, sugar, citric acid, batch volume and its preparation cost) can be remembered by using To wine cellar command from the menu. The entries from ‘Wine cellar’ cannot be moved to the ‘Batch’ window.
Recommended yeasts command
This command displays the variations of wine yeasts recommended for the fermentation process of the prepared batch. The selection is done on the basis of the list of selected fruits and wine characteristics. The yeasts marked on the list will be moved to the Wine cellar with the calculation result after giving To wine cellar command.