tonyhibbett
Landlord.
I had always assumed that extra sugar was required because there wasn't enough sugar in the concentrate. This may once have been the case, with around 60% sugar content, but I recently bought 5 litres of red and found the sugar content was 78%. When diluted with 75% water, the sg is 1083, enough to make 11% abv., so no extra sugar is required. However, the cost per bottle would be around £1.50. adding sugar and using less concentrate simply reduces the cost, at some expense of quality and colour. There arestill low quality concentrates out there. Youngs wine enhancer is only 60% sugar.
