Old Philosopher
Amateur
- Joined
- Oct 22, 2009
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I've searched for 1/2 hour and drawn a blank, so this might be the forum to ask.
My wife made a gallon of "Country Wine" last year:
1/3 gallon crushed grapes
1/3 gallon apple peels
2 cups white sugar
Topped with filtered water.
Let sit 6 months, stirred 2x per month
Filtered
Cleared
Racked.
She LOVED it!
Now she wants me to make something 'legitimate" that resembles the flavor.
Does ANYBODY have a clue for the proper ration of crushed white grapes to apples, weight-wise? Volume, if I use straight juice of both apples and grapes?
I can wing it, but I'm looking for anyone with any experience mixing these two.
Thanks in advance.
My wife made a gallon of "Country Wine" last year:
1/3 gallon crushed grapes
1/3 gallon apple peels
2 cups white sugar
Topped with filtered water.
Let sit 6 months, stirred 2x per month
Filtered
Cleared
Racked.
She LOVED it!
Now she wants me to make something 'legitimate" that resembles the flavor.
Does ANYBODY have a clue for the proper ration of crushed white grapes to apples, weight-wise? Volume, if I use straight juice of both apples and grapes?
I can wing it, but I'm looking for anyone with any experience mixing these two.
Thanks in advance.