The Notebooks are listed in date order. I'll choose one for a Sauternes style dessert wine.
Options are to add a page, show a summary of some pages, show or print graphs or view the sources of the ingredients used.
Details are added to each page by selecting highlighted field names.
Pages added after fermentation has stopped will also show the composition of the wine on that day based upon predictions and measurements.
This graph shows the alcohol content rising while the specific gravity falls.
As the must ferments the formation of succinic acid will cause the acidity to rise and pH to fall.
The alcohol content can be measured by two methods :- the fall in SG and a combination of hydrometer and refractometer readings. If an ingredient is added during fermentation its effect upon the SG will be allowed for.
The soluble solids content is calculated based upon the alcohol level and SG.
Details of ingredients used, where and when sourced and stored.
After fermentation has stopped a batch can be split. This is so that part can have a soluble ingredient added, including another wine or a spirit.
This is a page from the sub batch after adding glycerol and sugar. The table shows the increase in sweetness and body and a reduction in alcohol and acid levels.