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-   -   No added sugar? (http://www.homebrewtalk.com/f25/no-added-sugar-192445/)

RobWalker 08-24-2010 11:52 AM

No added sugar?
 
I'm thinking of chucking some juice and yeast in a demi-john and pretty much just seeing what happens. Organic 100% juice of course, but what sort of figures should I aim for for a relatively strong wine using this method?

david_42 08-24-2010 02:01 PM

You won't get a strong wine without added sugar, because juice is rarely made from high-sugar wine grapes. I'd aim for 1.100, that would be 13% ABV.

Yooper 08-24-2010 02:09 PM

Quote:

Originally Posted by david_42 (Post 2234734)
You won't get a strong wine without added sugar, because juice is rarely made from high-sugar wine grapes. I'd aim for 1.100, that would be 13% ABV.

I think many juices are in the 1.040-1.050 range. If you ferment just juice, that'd be about 7%ish.

RobWalker 08-24-2010 02:18 PM

I'll chuck a booster in then. I do however have another problem...the juice i've bought was on an insane special offer, and so I've bought it, but it contains Vitamin C and Malic Acid.
Vitamin C is obviously fine if you boil the juice, which I'll do. What about avoiding the effect of the malic acid?

Yooper 08-24-2010 02:20 PM

Malic acid is added for flavor. It's fine.

Don't boil the juice, though! You'll set the pectin (think jelly). No need to boil juice at all, especially since it's from a store.

RobWalker 08-24-2010 02:29 PM

Well, it's rubicon...it also contains Citric Acid, Pectin, Colour and Lycopene. Are any of these going to be a problem? I read somewhere that Malic Acid can affect the brewing process :s

david_42 08-24-2010 04:07 PM

Organic?! That's a heap of additives, but they are all flavor and color, except the Vitamin C, which is there as a preservative.

RobWalker 08-24-2010 04:12 PM

Yeah, I couldn't resist the offer and a watermelon wine sounds ace. Just need to foresee any hurdles!


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