Agriculture Reference
In-Depth Information
• Sugar level. Get a general idea of how much sugar will be
in the major fruit ingredients, and how much will need to be
added. Also, decide what form that sugar will take.
• Spicing. Look at the earlier tables when deciding how
much spicing to add, if any.
• Pectic enzyme. Other than straight meads, all recipes will
need pectic enzyme. Review the tables to see if the amount
used is according to package directions or needs to be
doubled.
• Yeast. Decide what type of yeast to use based upon its
characteristics, and include yeast energizer in the amount
recommended on the package.
One Gallon Example: Cherry Wine
Few can resist the idea of cherry wine, so it's a good start for
a recipe. I've made cherry wine during the winter months and
used a combination of bottled cherry juice, frozen cherries,
and other adjuncts.
• I would like my dominant flavor to be cherry, my
secondary flavor to be grape, and my tertiary flavor to be
vanilla.
• Checking the tables, I see that cherries are high in tannin
so they can't form more than half of my must, and they are
high in acid too. So I will use one quart of bottled organic
100% black cherry juice, and one ten-ounce package of
frozen sweet cherries, and make up the difference with
organic white grape juice. Because less than half the recipe
