No added sugar? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > No added sugar?

Reply
 
Thread Tools
Old 08-24-2010, 11:52 AM   #1
RobWalker
Recipes 
 
Nov 2009
Birmingham, England
Posts: 904
Liked 13 Times on 11 Posts



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?

 
Reply With Quote
Old 08-24-2010, 02:01 PM   #2
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,597
Liked 155 Times on 145 Posts


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.

 
Reply With Quote
Old 08-24-2010, 02:09 PM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,761
Liked 8028 Times on 5608 Posts


Quote:
Originally Posted by david_42 View Post
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.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 08-24-2010, 02:18 PM   #4
RobWalker
Recipes 
 
Nov 2009
Birmingham, England
Posts: 904
Liked 13 Times on 11 Posts


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?

 
Reply With Quote
Old 08-24-2010, 02:20 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,761
Liked 8028 Times on 5608 Posts


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.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 08-24-2010, 02:29 PM   #6
RobWalker
Recipes 
 
Nov 2009
Birmingham, England
Posts: 904
Liked 13 Times on 11 Posts


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

 
Reply With Quote
Old 08-24-2010, 04:07 PM   #7
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,597
Liked 155 Times on 145 Posts


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

 
Reply With Quote
Old 08-24-2010, 04:12 PM   #8
RobWalker
Recipes 
 
Nov 2009
Birmingham, England
Posts: 904
Liked 13 Times on 11 Posts


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

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Corn Sugar vs Table Sugar flavor (7lbs worth) Dionysos911 Winemaking Forum 28 02-02-2010 04:26 PM
I Have Only Racked And Added Camden Once In A Year ..... HenryHill Winemaking Forum 3 05-18-2009 04:42 PM
corn sugar vs cane sugar for apfelwein socalamcor Winemaking Forum 13 10-11-2008 08:26 PM
Too much sugar? PCasey Winemaking Forum 3 08-15-2008 06:59 PM
acid blend added to bottle MikeRLynch Winemaking Forum 2 08-26-2007 02:35 PM


Forum Jump