.... the 32 oz pineapple juice bottle states 120 calories per serving and it is a pour and serve juice....I will use it straight and just add the sugar I need....I will start the must with a specific gravity of 1.090 for a result of 11%-12% alc./vol. ....thanks so much for your good...
...Thanks Scooter68 for your speedy reply....I have checked the Pineapple container I plan to use & their contents info is very close to as what you posted...it states 32 oz, 100% Juice-Pineapple & the sugar content states 25g and 25%....My question is should I dilute the 96 ounces of juice...
....I am planning to make a 5 Gallon batch of fruit wine....the result to be a dry, 11% alc./vol. dinner wine....I have a good 5 Gallon, Apricot Wine Recipe which I will follow....the wine will be made from store bought bottled or canned juices....the juice quantity per bottle or can is 32 oz or...
Pectic Enzyme is used by commercial wine makers to break down must....Any suggestions on how much Pectic Enzyme to use to break down the must per gallon?....What is the safe shelf life of Pectic Enzyme?.... thanks....
I am asking for a suggested (tried & true) Recipe for Pineapple Wine with Bananas....After doing some research, a Pineapple Wine with
Bananas seems to make a good white fruit wine....I would like to make a wine with a 12% alcohol level and a yield of 19 litre (5 Gallon
U.S.)....also planning...
...Making Apple Wine for first time...I will be freezing 30 lbs of cored fresh Macintosh apples for my fruit base....
How much Pectic Enzyme should I use to break down these 30 lbs of apples after freezing and starting the must?....Any suggestions would be helpful...Thanks
Idea for chopping up apples (which have been softened by freezing) for wine recipe....Try mincing with grass trimmer in a bucket (might be messy)....works for chopping up leaves..... Anyone try this?