thegreens72
New Member
So I am a professed newbie to brewing, although I find it completely addictive and I have not yet sampled any of my brews (still brewing). I have some questions regarding cider and wine.
If apple cider is made just from the juice and no water is added to it...what then IS the point of adding water say to make wine? Is it just to lengthen or stretch the actual juice and still have a fermented product? Quantity vs. quality...?
My simple thought on it is that just fermenting the juice and adding some sugar to it would produce a superior product since it doesn't have the water in it; no matter what type of juice is used (apple, plum, cherry, strawberry etc.).
Does anyone have any sort of answers to this? I'm just merely curious.
Thanks in advance
If apple cider is made just from the juice and no water is added to it...what then IS the point of adding water say to make wine? Is it just to lengthen or stretch the actual juice and still have a fermented product? Quantity vs. quality...?
My simple thought on it is that just fermenting the juice and adding some sugar to it would produce a superior product since it doesn't have the water in it; no matter what type of juice is used (apple, plum, cherry, strawberry etc.).
Does anyone have any sort of answers to this? I'm just merely curious.
Thanks in advance