I'm still in my experimental brewing phase, only having brewed 3 batches of beer with my friend as well as a mead and blackberry wine.
My one gallon batch of blackberry wine, brewed about a month ago, took about 2 pounds of sugar for the recipe. Now i found this excessive, but understand it's required for the yeast to convert into alcohol. I'm very interested in sustainable brewing, I suppose you would call it, and it's difficult to derive sugar from my own back yard. Is there a fruit for wine making that doesn't require any sugar? Is this the reason why grape wine is so prominent? Thanks all
My one gallon batch of blackberry wine, brewed about a month ago, took about 2 pounds of sugar for the recipe. Now i found this excessive, but understand it's required for the yeast to convert into alcohol. I'm very interested in sustainable brewing, I suppose you would call it, and it's difficult to derive sugar from my own back yard. Is there a fruit for wine making that doesn't require any sugar? Is this the reason why grape wine is so prominent? Thanks all