Agriculture Reference
In-Depth Information
I have made very good wines from high-quality bottled juices.
For example, two quarts of apple plus two quarts of black
cherry with the sugar and acid levels adjusted and a hint of
vanilla added will make a gallon of really great wine.
Bottled juice that hasn't been treated with an additive that
suppresses fermentation (such as potassium sorbate) can also
be used to make wine. Keep in mind that something like the
generic apple juice you can buy cheaply by the gallon is
hardly more than sugar water and doesn't make very good
wine. But there is a big difference between brands, and
sometimes you can make a really excellent wine out of a
blended Juicy Juice™.
Bottled juices and juice blends from the natural food section
of the grocery store are often 100% juice from the described
fruit. These have been specifically formulated to retain the
distinctive flavor of the fruit, and can be easily used as an
addition to wines. You might want to be sparing in their use
though, as they often cost as much as $10/quart.
Grape juice concentrates can help add “vinous” quality to a
country wine, making its mouth-feel resemble that of
traditional wines. These are special concentrates purchased
from winemaking stores that have had the water removed
under vacuum, and have been preserved with sulfites rather
than through heat; therefore, they preserve a distinctive grape
character. At roughly $16/quart (they make a gallon of must
when water is added) they are expensive, but they make good
additions as part of a must. They come in white and red
varieties.
Vegetables
