On Jul 10, 1:00*am, "Kevin Cherkauer" wrote:
From what I've read on that web site, it seemed to me like one of the
implicit goals of many of the recipes is to make fruit wines that taste as
much like grape wines as possible. A lot of the recipes seem to be something
like 1/8 fruit juice and 7/8 water.

I think it is a matter of taste. Personally if I wanted every wine I made to
taste like a grape wine, I would make only grape wine. It would simplify
things a lot. Since I am interested in discovering new flavors, I usually
use 100% fruit juice and no water, whatever I am making. So far I have not
been disappointed (well, except for that one orange juice experiment :-),
but of course YMMV. (And I haven't yet tried that 100% blackberry juice
batch I started last summer. ;-)

Utopia in Decayhttp://home.comcast.net/~kevin.cherkauer/site

Kevin Cherkauer

"mhorlick" wrote in message

...

Finally, I am a bit surprised that people use 5 to 6 pounds of
strawberries to make 1 gallon of wine. I imagine that the more fruit
you put into the recipe the fuller in taste it would be. The "Joy of
Home Winemaking" has a recipe for strawberries using 4 pounds, on Jack
Keller's web site his recipes call for 3 to 3 1/2 lbs.

Hello Kevin,

Very interesting. By using 100% juice do you get the SG that you want?
I was thinking that I should get to 1.08-1.10 before adding other
ingredients and then yeast (I'm just going with what I read on the
web).

I haven't tasted anything other than grape wines except for a
blueberry mead and honestly I am not sure I was able to taste the
blueberries in that one. Of course, I am no expert. I would like to
get other opinions on whether using more than the usual 2-4 pounds of
fruit per gallon produces a "better" wine ( a wine that tastes more of
the fruit but not an alcholic fruite juice).

Regards,

Mike