Hi all
Have I worked something out incorrectly or does the Brewbitz recipe for blackberry wine turn out at around 16.5%?
3lb of fruit (1.36kg) plus the same weight of sugar in 1 gallon (4.5 litres).
So at about 5g of sugars per 100g from the fruit plus the table sugar gives a total of 1428g of fermentables in 4.5 litres. Works out to 317g/litre.
The hydrometer table here
https://mpesgens.home.xs4all.nl/thwp/sugar.htmltells me that comes out at just shy of 16.5%
Friend of mine has made it but he doesn't do notes or readings just said "it's got a bit of a kick" as he handed me a bottle. It smelt very alcoholic and tasted it too. Once the alcohol had passed there was quite a pleasant fruit flavour to it.
It was bottled 9 months ago by the way.
So ..........
Is it really that strong and would bringing it down to 12% ish make it easier on the taste buds?
Cheers Tom
Have I worked something out incorrectly or does the Brewbitz recipe for blackberry wine turn out at around 16.5%?
3lb of fruit (1.36kg) plus the same weight of sugar in 1 gallon (4.5 litres).
So at about 5g of sugars per 100g from the fruit plus the table sugar gives a total of 1428g of fermentables in 4.5 litres. Works out to 317g/litre.
The hydrometer table here
https://mpesgens.home.xs4all.nl/thwp/sugar.htmltells me that comes out at just shy of 16.5%
Friend of mine has made it but he doesn't do notes or readings just said "it's got a bit of a kick" as he handed me a bottle. It smelt very alcoholic and tasted it too. Once the alcohol had passed there was quite a pleasant fruit flavour to it.
It was bottled 9 months ago by the way.
So ..........
Is it really that strong and would bringing it down to 12% ish make it easier on the taste buds?
Cheers Tom