Red wine	dry light dry full bodied	990 - 999 1000 - 1001 - 1004
Rose wine	light dry light sweet	998 - 1000 1000 - 1003
White wine	very dry light dry light sweet	996 - 998 998 - 1001 1002 - 1005
Cherry	fresh, not sweet sweet, full bodied	1020 - 1030 1035 - 1040
Port/Maderia	light sweet full bodied	1020 - 1030 1030 - 1040
Sherry	dry medium dry sweet	1008 - 1015 1015 - 1020 1025 - 1030
Kir	light dry sweet, full bodied	1010 - 1020 1020 - 1025
White Vermouth	dry medium dry	1005 - 1015 1015 - 1025
Red Vermouth	dry sweet	1015 - 1020 1020 - 1030
Capri bitter	medium dry	1035 - 1040

Capri can be fortified, with advantage with 75 cl Vodka. Sweetness should then be increased to:

1040 - 1050

Black currant

as required

1030 - 1040

Blackcurrant can be fortified, with advantage, with 35 cl of white rum of good quality.

Bowle wine (approx. 20 litre)

dry medium light sweet

chaptalise with 400 grammes sugar chaptalise with 500 grammes sugar chaptalise with 600 grammes sugar

Even better than sugar, is to add Liqueur Base, 3 ml equals 1 hydrometer degree in 1 litre of wine.

Grape juice is excellent for adding sweetness and imparts a more fruity flavour. 3 ml of grape juice adds 1 hydrometer degree in 1 litre of wine. Example: 20 litres of red wine is to be corrected from 990 degrees to 1000. 10 hydrometer degrees x 3 ml grape juice x 20 litres = 600 ml. 1 kilogram of grape juice is approx. 750 ml.