Dissolving sugar

[slice]

I'm trying to figure out the best method to dissolve sugar into juice. Do I heat the juice up and dissolve it or do I heat water up and dissolve it in that and then add to the juice? Any recommendations greatly appreciated along with quantities please

 

[Dr_Jeff]

I heat up the water and dissolve the sugar into that, then add it and the juice to the fermenter.

 

[slice]

What's your ratio of water to sugar?

 

[Seamonkey84]

Juice from a bottle? Or how big of a carboy? Skip to 7:10 to start visual demonstration

 

[slice]

I ordered Cabernet juice 6 gal pail

 

[Yooper]

I ordered Cabernet juice 6 gal pail

You probably don't need ANY sugar if you ordered pure juice. Take an SG reading and go from there.

 

[Seamonkey84]

What she said. If it’s from fruit of any quality, you should be good to go as is. If you need to add some sugar, take some juice out into a smaller container and dissolve sugar (or honey) in it then just add it back in.

 

[Coffee49]

I agree with sea monkey, your juice should be at 21 brix or 10% sugar already. I usually draw enough juice to half up a .75 L bottle and add sugar,cork and spin contents, sugar should dissolve within 5 minutes, adding more than 2 cups you will hit a saturation point and no more sugar will dissolve,