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Initial SG

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smokegrub

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I understand that measuring the SG of the must is the manner in which initial sugar content is measured. I don't understand, however, this takes into account the sugar within the fruit that is not measurable in the must itself. Am I missing something?

Thanks for your help.
 
C

Caplan

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I assume you mean extra sugars 'hidden' (for want of a better word!) in fruit pieces added to either grape/fruit juices or sugar & water solutions that give the 'liquid' to your must?

If so I wouldn't over worry. It depends on the actual fruit of course but it's usually there for flavour/body as much as fermentable sugar. Crushing the fruit regularly when it's in primary fermentation will help to get the extra sugar (and flavour/body) out.

You could juice your fruit first, make your must and then get a reading if you wanted to. Just make sure you add the 'pressed fruit pulp' back into the wine for the primary fermentation. :)
 

smokegrub

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Thanks for the feedback.

I will be doing sour cherries and strawberries soon.
 
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