grape concentrate vs. sugar
 

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

grape concentrate vs. sugar
 

Hi Joe

That sounds like a reasonable approach.

Regards

Frank

Joe wrote:
> 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.
>

grape concentrate vs. sugar
 

I plan to start experimenting the same way. You will find some information
on Jack Keller's site.

Ray

"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
>

grape concentrate vs. sugar
 

Just read the nutritional information on the can. It will tell you how
many grams of sugar there are in one serving. The number of grams per
serving times the number of sevings per container will tell you how
many grams of sugar in the container. 454 grams is one pound.


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.

grape concentrate vs. sugar
 

Hi Joe

I think you will find that *very* generally, concentrates that are
intended for consumption as fruit juices will fall in the 12 to 15 BRIX
range when properly reconstituted according to the directions.
OTOH - concentrates that are intended for wine making will fall
in the 20 to 24 BRIX range when properly reconstituted according
to directions. BUT - all of this is extremely variable.

I see that you already understand the following, but for the others
he

FWIW - If novices are ever going to advance beyond recipes and
kits, the very_first_basic that should be learned is sugar management.
"Country" musts have to be "created" (so to speak) and the hydrometer
is an indispensable tool in managing sugars when working with these
types of wines. HTH

"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
>

grape concentrate vs. sugar
 

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
>