On May 4, 8:45 pm, Charles E > wrote:
> most of the recipes on Jack Keller's web site call for the addition of water
> Why would one want to intentionaly ameliorate a wine must?

Back in the day, Ben Rotter and Jack Keller debated this topic. As I
remember it, Jack argued that many fruits had an overpowering flavor
that would have been more like alcoholic fruit juice than wine if
undiluted. Ben felt that most fruit could make very good full flavored
wine and that the idea of using 2-4 lb of fruit and a gallon of water
was more about economy. I don't think it's about acid, as most country
wine recipes call for adding water, sugar, *and* acid. Ben has a great
web site too, check it out at:

www.brsquared.org/wine/

I was just about to suggest searching the archive for this thread, but
I can't find it anymore. In fact, all my Google Groups searches this
morning turned up results from this year only. I know I used to be
able to find threads from many years past; has there been some change
in the archive that I missed? Some preference that I need to set?

Anyway, I made blueberry and cherry wine, last year, as though they
were red wine. That is, I crushed the fruit, added sugar to SG =
1.090, and fermented. I haven't bottled yet, but they seem promising.

Erroll
www.washingtonwinemaker.com