On Tue, 13 Mar 2007 21:00:14 GMT, "Casey Wilson" >
wrote:

>ZOWEEEE! That stuff is good!
> [Okay, brag engine off]
>
> Some empirical fiddling with scales and measuring cups ended up
>calibrating a specific "1-Cup" measuring cup to yeild 7.2 dry ounces of
>granulated sugar. With a more sensitive scale, I could probably refine the
>precision. But that would require upgrading the accuracy factors as well. It
>ain't rocket science, after all. I did repeat the "calibration" five times
>with the same results, so I'm happy.
> Since 7.2 was darn close to the 7.4 I had calculated for, that was what
>I started with for taste trials and subsequently ended with. While it is a
>tad drier than the Muscat Canelli I had targeted, my sweetie-pie and I agree
>that it is great as is.
> The starting SG was 0.996 and went to 1.012 after sweetening. TA after
>sweetening is somewhere between 0.4 and 0.5 using the titration kit scheme.
>I plan on doing a titration measurement again before I bottle it. That is...
>as soon as my new pH meter probe arrives along with a more accurate pipette.
> The wine is beautifully clear with a color just on the dusky side of
>scarlet.
> All the fruit wine articles and recipes I've read say I should set it
>aside for six months to a year before drinking. That is going to be a strain
>on my self-control.
>

I'm glad it turned out good....

What recipe did you use?

Thanks
A.J.
The Anchorage Fishwrapper and Litterbox Liner Press