You need a hydrometer to measure this, for fruit wines to get 10-12%
alcohol in the end, you want to be around 1.075-1.085 on trhe specific
gravity scale.

You can measure acid by titration. Fruit wines are different from grape
wines in terms of acid management in that the acid goes up during the
fermentation, so if you want a dry wine, you'd start with a lower
acidity than for grapes, maybe around 5g/L? Or you can balance the wine
in the end with some sugar. Ben Rotter wrote about this on the
newsgroup - do a search.

The other thing is that for many fruits, straight juice is too acidic
to produce a good wine, so it's typically diluted with water, sometimes
a lot. Jack Keller's and Ben Rotter's sites have info on average acid
values for fruit, so check there - I would think that a pomegranate
would definitely need so dilution.

There is a lot of variables, so although I don't myself like the recipe
approach, if you're just starting up, it'd make sense to follow a
recipe. That will get you into a decent ballpark in terms of the
balance.

Pp

On Dec 1, 9:55 am, "N2310D" > wrote:
> I'm one of the new guys here. I'm getting set to make a batch of fruit wine
> from raw juice.
>
> I think I know the answer to the sugar question. Is the task to add
> enough sugar so the hydrometer level indicates 10-12% potential sugar for
> the fermentation stages? If not, then how do I determine how much sugar to
> add.
>
> What is the ideal acid level? I read that if the acid is low, add more
> and if it is high, add water to dilute. But I can't find what ideal or even
> nominal is.
>
> --
> Regards,
>
> Casey Wilson
> Freelance Writer and Photographer