Originally Posted by Arpolis
Yes I have made with and without sugar. The without sugar recipe seems to be more heavily bodied with a better mouthfeel. Also I notice that it has less alcohol hot without any aging. Two wines side by side one with let's say two cans of concentrate with sugar to a gravity of 1.080 and one with 4 cans and no sugar. I would want to bulk age the sugar wine at least another month or two before bottling and then a couple weeks into bottles before it has about the same alcohol hot level that my no sugar wine has after about 5-6 weeks.
Have you ever measured/adjusted the ph? I am curious what ph strawberry wine is supposed to be. I am about to make it soon and wonder what additions i might need to purchase.
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