Another difference may be the fruit that is grown in the area where the
recipe was developed. Not all fruit is the same with regards to sugar or
acid content or even flavor. You may need to adjust for your fruit.
Consider the recipe a sugestion but adjust for your fruit using a hydrometer
and an acid test kit.

Ray

> wrote in message
ups.com...
>
>
> Campden Tablets / Sulfites - Some older recipes may omit this because
> it wasn't readily available years ago. Others, like you indicate,
> consider this part of the process and assume that you will add it at
> the right time.
> Sugar - Recipes differ because of different assumptions they make on
> the sugar content of the fruit in question, and also due to the
> desired outcome (sweet, semi-sweet, off-dry, and dry wines).
> Yeast Energizer/Nutrient - Differences may be due to preferences of
> the wine maker (recipe maker), recommended yeast, or simply what was
> available when the recipe maker was working on the recipe.
>
> Generally, it's best to understand the chemistry and biology of
> winemaking, and have the tools in hand to test for acid, pH, and
> gravity (sugar). I consider a recipe as a starting point.
>
> Greg
>
>
>