inchrisin
Well-Known Member
general question for wine and mead:
I'm looking at a lot of recipes in my wild wines book and they use concentrated juices in the recipe. I'd like to avoid concentrates and just use real fruit this Summer. I'm wondering if there's a rule of thumb for a conversion between the concentrates and the real thing? I have a recipe for the use of apple concentrate, grape juice concentrate, and orange juice concentrate (dunno if any would be higher than the others).
Cheers.
I'm looking at a lot of recipes in my wild wines book and they use concentrated juices in the recipe. I'd like to avoid concentrates and just use real fruit this Summer. I'm wondering if there's a rule of thumb for a conversion between the concentrates and the real thing? I have a recipe for the use of apple concentrate, grape juice concentrate, and orange juice concentrate (dunno if any would be higher than the others).
Cheers.