When thinking about making a graff melomel or fruit wine, I am often stymied by a lack of knowing what contribution the fruit juice will add to my recipe. I am not one to follow a recipe online that says to put in your fruit juice plus 2 lbs. of granulated sugar. I understand that this is a common practice, but my aesthetics find it distasteful figuratively and literally. I just found this awesome chart that puts it all in one place. http://www.brsquared.org/wine/CalcInfo/FruitDat.htm The great thing about it is using the chart you could pick one type of cherry if you want a certain SG or another if you want more or less sugar.
