Traditional wine production

Hello fellow food scientist. I am producing a wine locally using mango fruit. The wine is undergoing production process I.e fermentation. I use yeast (saccharo…

1. Sandeep reply

   U can estimate by level of production of CO2 as long as CO2 release it indicates alochohol is increasing

2. Food R&D Emeritus reply

   A simple procedure: 1.Use a hydrometer dipped into a cylindrical glass container filled with the liquid( i.e. your brew to be fermented and after being fermented ,)to be measured.…

3. Ogunleye Oluwadunsin Augustine reply

   Thanks Roy, I am very grateful. But is there no other methods that involves considering the pH for the alcohol content. I don't have hydrometer

4. Food R&D Emeritus reply

   That's the simplest way I know .practiced by small time craft beer and winemakers .AFAIK.pH reading can't be equated to alcohol content..