myakkagldwngr
Senior Member
- Joined
- Jun 22, 2009
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I know that most recommend 5 to 6 pounds of fruit to a gallon for a good flavored wine. Now are we talking 5 pounds of fresh fruit, that is then cleaned, destemmed and so on. Or are we talking 5 pounds of cleaned ready to go fruit.
My reasoning behind this is that with my strawberries, I had close to 70 pounds of cleaned, halfed berries. Sitting in a very large primary now with 10 gallons of water it's still pretty thick.
Now I plan on adding another couple gallons of water tomorrow with some additional sugar I didn't have on hand.
But I'm talking really, really thick must. I'm sure I'll get the 10 gallons of water out of it, plus some from the berries when I strain it all out into my carboys. It's just I'm not used to seeing this thick of a soup.
My reasoning behind this is that with my strawberries, I had close to 70 pounds of cleaned, halfed berries. Sitting in a very large primary now with 10 gallons of water it's still pretty thick.
Now I plan on adding another couple gallons of water tomorrow with some additional sugar I didn't have on hand.
But I'm talking really, really thick must. I'm sure I'll get the 10 gallons of water out of it, plus some from the berries when I strain it all out into my carboys. It's just I'm not used to seeing this thick of a soup.