Hidden Sugar

[KSmith3011]

When making a Pineapple/Banana wine this weekend I was working to get the SG up to 1.085- 1.090. I do this like everyone by adding sugar. It started to get in my head that the pulp and pieces of Pineapple have sugars in them that are not being measured. How or Should we account for these hidden sugars?

 

[djrockinsteve]

I merely make my juice around 1.080 knowing that the additional sugar will raise it up some. Exactly I don't know but guesstimated it would add .010-.015

You would have to use a refractor I guess for a more accurate amount. Most of your sugars will be in the juice if you freeze the fruit 1st.

 

[docanddeb]

It also helps to put the pectic enzyme in the day before you test... some of the sugar will be released by then.

Debbie