[NAFEX] fruit wines

Bob Sorenson natvwine at cut.net
Sun Jul 25 18:39:47 EDT 2004


Philip said:
> Home winemakers have the
> advantage in adding sugar.  Commercial winemakers can't by law.
> 
This isn't true. Commercial winemakers (both fruit and grape) add sugar to
their wines often. The Fed regs allow this within certain limits.
If you try to make wine with only the juice of the fruit you can only do
this with certain fruits like apples, peaches and pears.
The acid levels and lack of fermentables in most other fruits will not make
a drinkable wine hence the "amelioration" of the juice by adding water and
sugar.

As far as the original question about currant wine from the juice the best
(simple)  way is to add a little sugar and some water to taste until it is
strong tasting but drinkable and then ferment.
The general rule of thumb for currants is about 3 to 4 lbs per gallon for
red and black and 4 to 5 lbs for whites, but that is the whole fruit.
IMHO it's best to ferment on the fruit so that you get some color from the
skins and the enhanced health benefits.

bob sorenson
native wines




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