A Food and drink forum. FoodBanter.com

Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups.

You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

If you have any problems with the registration process or your account login, please contact support.

Go Back   Home » FoodBanter.com forum » Drinking » Winemaking
Site Map Home Register Authors List Search Today's Posts Mark Forums Read

Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes.

A gallon of "sugar wine"



 
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)  
Old 12-09-2005, 06:35 PM
jeff
Usenet poster
 
Posts: n/a
Default A gallon of "sugar wine"

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.

Ads
  #2 (permalink)  
Old 12-09-2005, 06:56 PM
Droopy
Usenet poster
 
Posts: n/a
Default

That sounds like a river grape, but those are generally found tward the
eastern half to the continent. If it is not those, they are soem other
wild grape most likey.

As far as sugar, a lb of sugar in one gallon of water will give you an
SG of 1.046. Of course, if you dump a lb of sugar in 1 gallon of water
you will ntop get a SG of 1.046, becasue the sugar will increase the
volume of solution. If you want 1 gallon of 1.090 sugar water you need
jsut shy of 2 lbs of sugar in 1 gallon of water.

Jack Keller has a recipe and information for river grape wine (as long
as other native grapes).

http://winemaking.jackkeller.net/riparia.asp and
http://winemaking.jackkeller.net/nativew1.asp

Good luck. I am sure the wine will be different at least.

  #3 (permalink)  
Old 13-09-2005, 11:11 AM
billb
Usenet poster
 
Posts: n/a
Default

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.



  #4 (permalink)  
Old 14-09-2005, 11:11 AM
Pavel314
Usenet poster
 
Posts: n/a
Default

"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.)


They sound like black currants. See:

http://images.google.com/imgres?imgu...3Den%26lr% 3D

Paul


  #5 (permalink)  
Old 14-09-2005, 05:22 PM
jeff
Usenet poster
 
Posts: n/a
Default

Pavel314 wrote:

They sound like black currants. See:


Thanks, but I don't think so.
I'm quite sure they were grapes.
Mostly they were in very tight clusters.
Seemed just like grapes, except that I've never seen such small ones.

Jeff

  #6 (permalink)  
Old 14-09-2005, 05:32 PM
Droopy
Usenet poster
 
Posts: n/a
Default

Ipicked a bunch of wild american grapes this year, they were about the
size of a pinkie fingernail. Tiny little things, flavorfull and TART.
I did not get enough for a batch of wine, I will make jam out of them.

  #7 (permalink)  
Old 19-09-2005, 09:46 PM
Murray Clark
Usenet poster
 
Posts: n/a
Default

jeff wrote:

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.


Saskatoons maybe?



 




Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

Similar Threads
Thread Thread Starter Forum Replies Last Post
rec.food.sourdough FAQ Recipes (part 1 of 2) Darrell Greenwood Sourdough 1 09-07-2005 05:24 AM
rec.food.sourdough FAQ Recipes (part 1 of 2) Darrell Greenwood Sourdough 1 21-06-2005 05:17 AM
rec.food.sourdough FAQ Recipes (part 2 of 2) Darrell Greenwood Sourdough 0 17-04-2005 05:28 AM
rec.food.sourdough FAQ Recipes (part 1 of 2) Darrell Greenwood Sourdough 2 16-01-2005 06:50 AM
rec.food.sourdough FAQ Recipes (part 2 of 2) Darrell Greenwood Sourdough 0 04-08-2004 05:16 AM


All times are GMT +1. The time now is 09:07 AM.


Powered by vBulletin® Version 3.6.4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.SEO by vBSEO 3.2.0
Copyright 2004-2014 FoodBanter.com.
The comments are property of their posters.