Fwd: Sugar content
You do not say whether you crushed the grapes first which is the
usual practice to get the juice out, likewise this is usual for
apples, but not for soft plums. The whole grape berries might still
be fermenting inside the skin!
I made wine (in partnership) out of 24 Brix shiraz grapes (that's
about max. sugar content) which were crushed first. You need a proper
wine yeast also as wild yeasts are unreliable. We made grappa by
adding water and sugar to the pressed out grape pomace and
refermenting for another week, with no problems.
--- In Distillers@y..., "Tim Kovac" <castrumnovum@h...> wrote:
Is too much sugar a problem???
Hi, I have been following this site for a while, just to learn before
start myself. In the old country distilling is common, lots of
experts do it. Fruit is picked, fermented and distilled without any
Everybody is an expert... :-)
Here I picked over-ripe grapes, full of sugar, the juice was like
Someone has fermented and distilled it for me. The product was
however the final quantity was small. When the wash was poured out I
individual grapes almost untouched by fermentation.
What went wrong?
Join the world's largest e-mail service with MSN Hotmail.
--- End forwarded message ---