Agriculture Reference
In-Depth Information
Cinnamon Fruit wines
1 stick per gallon
Fruit, vegetable, and grain
wines
3-6 cloves per
gallon
Cloves
Fruit, vegetable, and grain
wines
4-10 berries per
gallon
Allspice
No more than ½
meg per gallon
Nutmeg
Fruit and vegetable wines
Best in lightly flavored
wines such as apple and
carrot
Ginger
2-8 ounces, grated
Star Anise Fruit wines
1 star per gallon
1 vanilla bean or
less per gallon
Vanilla
Fruit wines
Sources of Sugar
Because yeast contains enzymes that turn many forms of
sugar into a sort more easily used, any common source of
sugar will have the same result in terms of alcohol
production. You can use granulated cane sugar, dextrose,
glucose, fructose, honey, molasses, brown sugar, maple
syrup, high-fructose corn syrup, dried fruits, concentrated
fruit juices, and more.
Though the source doesn't matter in terms of creating alcohol,
it can make a big difference in terms of taste—for example,
many of the chemical compounds that make honey or brown
sugar have a distinctive taste and aroma which will be
preserved in wines that include them. For this reason, I would
recommend against using brown sugar or molasses.
