I've been adding 1 can of frozen 100% Welch's white or dark grape juice to
some of my country wines which seem to need more body. For example, I just
started a zucchini wine a few days ago. I added 1 can of Welch's white
grape juice to the recipe and 4 cups of sugar - the starting % alcohol was
11%. I believe the recipe calls for 5 cups of sugar. My feeling was that I
would add the less sugar & Welchs, see what the starting % alcohol was, and
then add more sugar if I needed to, to raise the % alcohol. I don't think I
will add anymore. I started doing this because a couple of my wines came up
with pretty high alcohol levels - I don't really want rocket fuel. It is
tough though, if the fruit you are using has been frozen with sugar added or
how much sugar is already in the fruit - it is difficult to know how that
translates.... Anyway, this method has worked well for me.
Darlene

"Joe" > wrote in message
...
> In some of the country wines I make this year, I may substitute
> grape concentrate for some of the raw sugar that I have been using.
> Does anyone have a guideline for quantities in this substitution?
> Something like how many oz of concentrate to replace 1 lb of sugar.
>
> I know the answer is 'it depends', and I'll have to carefully
> measure the SG as I add it. I'm just looking for a rough estimate
> so I know what quantities I should buy. I figure that I'll add
> some grape concentrate, measure the SG, then gage how much more
> sugar to add.
>
> --
> Joe
> http://www.joekaz.net/
> http://www.cafeshops.com/joekaz
>