Winemaking Tools
Here, you can download Microsoft Excel-based tools that I developed to help you make better, more-informed decisions in your winemaking.
Be sure to revisit this page as more tools will be added when available and existing ones updated.
SO2 CALCULATOR
Current version 6.1
This calculator helps you determine the optimum free SO2 level recommended for your wine based on pH, molecular SO2, temperature, and other parameters, and the amount of sulfite to add.
BLENDING CALCULATORS
Current version 1.0
These calculators help you determine 1) the final % ABV and TA of a blend of several different wines, and 2) the volume of a blending wine required to achieve a target %ABV or TA of a wine to be “corrected.”
CALCULATOR FOR CHAPTALIZING JUICE OR MUST
Current version 1.0
This tool helps you determine how much sugar to add to chaptalize juice or must to a desired sugar or Potential Alcohol level. As it recommends a two-step approach to adding sugar, this tool also helps better estimate the volume of must, which is very useful in red winemaking.
YEAST SELECTION PLANNER
Current version 1.0
This planner recommends appropriate yeasts from various vendors for different grape varieties and calculates the amount needed based on the estimated volume of juice or must.
CONDUCTING TA-PH TRIALS
Current version 1.0
This tool guides you through the process of conducting bench trials to determine how much of an acid to add to lower pH in juice/must or wine to a desired level.
YAN CALCULATOR
Current version 1.0
This calculator determines the optimum amount of complex micro-nutrients to add to ensure a healthy, successful fermentation. It also instructs how to make additions as nutrients are typically added in two stages prior to and during fermentation.
AMELIORATION
This tool helps you determine the amount of water to add to juice or must to reduce SG, Brix or Potential Alcohol (PA) to a desired level.
SORBATE CALCULATOR
This tool helps you determine the required amount of potassium sorbate, based on % ABV and pH, needed to stabilize wine with residual sugar and protect it from renewed fermentation.
ACIDIFICATION-DEACIDIFICATION CALCULATOR
This 2-in-1 tool helps you determine 1) the amount of acid to add to juice or must to raise Total Acidity (TA) to a desired level, and 2) the amount of carbonate salt to add to juice or must to lower TA to a desired level.
As each calculator recommends a two-step approach to adding an acid or carbonate salt, this tool also helps better estimate the volume of must, which is very useful in red winemaking.
SWEETENING BENCH TRIALS
This tool guides you through bench trials to determine the amount of sugar to add to wine to achieve a desired level of sweetness according to your taste.
CONDUCTING CuSO4 BENCH TRIALS
This tool guides you through the process of conducting bench trials to determine the amount of copper sulfate (CuSO4) needed to neutralize hydrogen sulfide (H2S) related smells.
REDUCING FSO2
This tool helps you determine the required amount of hydrogen peroxide (H2O2) to lower FSO2 to a desired level when excessive potassium metabisulfite was added.