New Zealand Marlborough Sauvignon Blanc look-a-likey?

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Thank you so much Graz. Sound do-able for a newbie like me ... except what's inverted sugar? and when he says top up ... does he mean with water as there's no water mentioned in the recipe? x :confused:
 
deebee1901 said:
Thank you so much Graz. Sound do-able for a newbie like me ... except what's inverted sugar? and when he says top up ... does he mean with water as there's no water mentioned in the recipe? x :confused:
Click to expand...

I'm not sure if they meant inverted sugar as most of us just use white granulated in our wines. Here's what inverted sugar is, easy enough to make some: https://en.wikipedia.org/wiki/Inverted_sugar_syrup

No idea if that poster is still on here but might be worth dropping them a message to ask.

And yes, top up with water, normally not listed in the recipe as it's assumed.
 
1 ltr WGJ
1ltr Pineapple - not from concentrate
1 ltr apple juice
700g sugar
pectolase
cup of strong tea
juice of 1 lemon
nutrient
GV9 Champagne Yeast
Juice (no pips) of 3 passion fruits

Given the lack of WGJ around at the moment, what could I substitute this with? And does it have to be Champagne Yeast?
 

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