let nature take its course

--
billb
"jeff" > wrote in message
oups.com...
> How much sugar would one use to make a gallon (3.8 litres) of water
> with a S.G. of about 1.090 (P.A. of about 12%)?
>
> Yesterday someone gave me about 7 pounds of some tiny pruple grapes.
> (They're about the size of smallish blueberries. If anyone has a guess
> as to what they are, I'd be interested. They were grown here on the
> west coast, near Vancouver BC.) I squeezed them and got a little more
> than half a gallon of juice, and added about 3 cups of sugar, and
> water. (I'm not planning to ferment on the skins. The must is quite
> red.) The S.G. is about 1.100. The must is obviously sweet, but
> there's something not right about it ... I'm not sure if it's sour or
> bitter. It sort of sets the teeth on edge.
>
> So my plan is to lessen the influence of this not-great grape flavour
> on the wine by diluting it into 2 gallons. Three-and-a-half pounds of
> fruit per gallon seems to me acceptable for a country wine. So how
> much sugar would I use to make a gallon of "sugar wine"? Or, if anyone
> thinks this is a bad idea, I'd be happy to hear of alternative
> suggestions.
>
> Thanks,
>
> Jeff Hay-Roe
> Sechelt, B.C.
>