Quote:
Originally Posted by downsouth
What ratio do ya'll use??
Fruit to sugar to yeast to H2O??
I always wanted to make some but never really knew how much to use...
|
Gallons of juice equals pounds of sugar. 10 gallons of liquid = 10 pounds of sugar. Yeast is roughly 1 pack per 5 gallons. Bakers yeast can be used and is readily available, but there are other yeast used which can increase the alcohol content a couple of percent, making the content about 15 % +/_ 2%. That is when the yeast cannot survive and dies off. If you want the alcohol level even higher, you can freeze a gallon of your wine. Then suspend the container upside down and let it melt down to about half to 3/4 way. The alcohol releases from the frozen juice before the fruit juice and water content melts. Your alcohol content will increase each time you do this.