I'm about to make some apple wine, I got 5kg of previously frozen apple peices in the bucket with some Campden to sterilise, I'm going to top up the water add yeast and sugar later. But have just wondered how much sugar to add, I can't find my wine books since moving and I don't want to make rocket fuel. I think I worked out 5kg of sugar for 5 gallons. But not sure if I worked this correctly?
Apple wine
- Thread starter Kybren
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It can difficult predicting sugar content from fruit.
I usually take a gravity reading from FV then add sugar gradually checking as I go until I get to target.
I usually take a gravity reading from FV then add sugar gradually checking as I go until I get to target.
- Joined
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Just looked at my last apple and pear wine recipe.
https://www.thehomebrewforum.co.uk/threads/tanglefoots-fruity-fermentations.89639/
I used total of 28lb fruit and 7.5lb sugar for SG of 1.084.
That was for a 4 gallon batch but ended up with 3.
https://www.thehomebrewforum.co.uk/threads/tanglefoots-fruity-fermentations.89639/
I used total of 28lb fruit and 7.5lb sugar for SG of 1.084.
That was for a 4 gallon batch but ended up with 3.
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