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08-24-2010, 11:52 AM
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#1
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Location: Birmingham, England
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No added sugar?
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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?
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08-24-2010, 02:01 PM
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#2
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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.
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08-24-2010, 02:09 PM
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#3
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Quote:
Originally Posted by david_42
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.
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I think many juices are in the 1.040-1.050 range. If you ferment just juice, that'd be about 7%ish.
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Broken Leg Brewery
Giving beer a leg to stand on since 2006
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08-24-2010, 02:18 PM
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#4
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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?
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08-24-2010, 02:20 PM
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#5
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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.
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Broken Leg Brewery
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08-24-2010, 02:29 PM
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#6
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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
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08-24-2010, 04:07 PM
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#7
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Organic?! That's a heap of additives, but they are all flavor and color, except the Vitamin C, which is there as a preservative.
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08-24-2010, 04:12 PM
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#8
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Yeah, I couldn't resist the offer and a watermelon wine sounds ace. Just need to foresee any hurdles!
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