Apple Juice vs Grape Juice

[bmd2k1]

curious how the sugars et al in Apple Juice compare to those in Grape Juice.

Someone enlighten me please


Cheers!

 

[Blacksmith1]

Apple has an SG of 1.050 on the average. Not sure about the grape as I have not tried it yet.

 

[GeneDaniels1963]

Seems like I remember it being around 1.060 or 1.065, that is standard white grape juice in the grocery store.

 

[Blacksmith1]

Makes sense. No two types of juice should have the same SG unless they were adjusted with sugar additions or subtractions.

 

[z-bob]

Grape juice has more sugar than apple juice. IIRC, grape juice is 170 calories per 8 oz serving and apple is 110 to 130.

 

[GeneDaniels1963]

Grape juice has more sugar than apple juice. IIRC, grape juice is 170 calories per 8 oz serving and apple is 110 to 130.

Yeah, but those are some very tasty calories when my yeasties get done with them ;-)

 

[bmd2k1]

Yeah, but those are some very tasty calories when my yeasties get done with them ;-)

Thx Gene. Posted a question for ya in Winemaking area [emoji2] Cheers [emoji111]

 

[bmd2k1]

Grape juice has more sugar than apple juice. IIRC, grape juice is 170 calories per 8 oz serving and apple is 110 to 130.

Same types of sugars (different ratios?) all 100% fermentable...no doubt.

 

[z-bob]

I just measured some white grape juice with a refractometer. It's 15 Brix. To get it to 22 Brix, add 10.5 ounces of sugar per gallon. For 23 Brix, 12 ounces per gallon. And for 21 Brix, it's 9 ounces. I will check the purple grape juice too, but it should be the same because both say 150 calories per serving (not 170 like I previously guessed.)

I haven't decided how much sugar I'm going to add, or which yeast I will use. I'm mixing 62.5% purple and 37.5% white, and planning to start drinking it within weeks of bottling -- so probably towards the lower ABV limits rather than making rocket fuel

Same types of sugars (different ratios?) all 100% fermentable...no doubt.

I don't know what the mix of sucrose, dextrose, and fructose is, (probably mostly sucrose) but it's all 100% fermentable so it shouldn't matter.

Edit: Just measured the purple juice and it's 16 Brix. About ½% more potential ABV.

 

[bmd2k1]

I just measured some white grape juice with a refractometer. It's 15 Brix. To get it to 22 Brix, add 10.5 ounces of sugar per gallon. For 23 Brix, 12 ounces per gallon. And for 21 Brix, it's 9 ounces. I will check the purple grape juice too, but it should be the same because both say 150 calories per serving (not 170 like I previously guessed.)

I haven't decided how much sugar I'm going to add, or which yeast I will use. I'm mixing 62.5% purple and 37.5% white, and planning to start drinking it within weeks of bottling -- so probably towards the lower ABV limits rather than making rocket fuel


I don't know what the mix of sucrose, dextrose, and fructose is, (probably mostly sucrose) but it's all 100% fermentable so it shouldn't matter.

Edit: Just measured the purple juice and it's 16 Brix. About ½% more potential ABV.

Wonder how much 1can FGJC raises SG/Brix per gal GJ? (Welch's FGJC has 36grams sugar X 6servings = 216g per can)

 

[Wanne]

I've been doing some down and dirty wine with grape juice and bread yeast...10 days max. The OG has been consistently between 1.110 to 1.120. Honestly not bad stuff at all.