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Sugar in a fruit wine

Started by DEMPSEY, September 12, 2022, 01:13:46 AM

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DEMPSEY

Every recipe I have ever seen about taking fruit like say,blackberry's or Elderberries or such, the recipe always calls for a household sugar addition ???. Household sugar is 100% fermentable so it will be fully fermented out thus as well as adding the alcohol it will thin out the wine and leave it without body. Has anybody here made a fruit wine without the addition of sugar.
Dei miscendarum discipulus
Forgive us our Hangovers as we forgive those who hangover against us

DEMPSEY

bumping this one now as its early July and so the fruit seasoning for picking is coming up. Anybody got opinions on this.
Dei miscendarum discipulus
Forgive us our Hangovers as we forgive those who hangover against us

Matt DBrewer

I think it comes down to the fact a lot of fruit, especially berries have quite low sugar content... grapes have about 18% which is why they are most commonly used and don't need added sugar... apples contain about 13% so you can get away with it in cider, though you don't get near the same abv ... not sure about elderberries but strawberries only have about 6% sugar, so you wouldn't really get a wine type drink after it... the reason elderberries are so popular for fruit wine is they have significant tannins which add body and help balance the strong alcohol content
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