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Date: 23 Sep 2007 12:21:04
From: Joel Crum
Subject: Reducing Juices for Wine
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I've got around 10 gallons of prickly pear juice with a specific gravity of
1.38. I don't need 10 more gallons of wine, and 4% alcohol seems a little
weak. Consequently, I've been thinking of boiling it to reduce it by 3 or 4
gallons before I ferment. Do you guys think this will hurt my must?
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Date: 23 Sep 2007 19:45:25
From: Dick Adams
Subject: Re: Reducing Juices for Wine
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"Joel Crum" <crumjd@hotmail.com >
> I've got around 10 gallons of prickly pear juice with
> a specific gravity of 1.38. I don't need 10 more gallons
> of wine, and 4% alcohol seems a little weak. Consequently,
> I've been thinking of boiling it to reduce it by 3 or 4
> gallons before I ferment. Do you guys think this will hurt
> my must?
According to my calculator an SG: 1.38 = Brix: 71.95.
To me that means 1.5 gals of your pear juice in a five
gallon batch shoud give you a wine of 14 to 16%.
I'm just west of Baltimore and would be gald to take
the excess of your hands.
Dick
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Date: 23 Sep 2007 13:21:51
From: homebrewdude
Subject: Re: Reducing Juices for Wine
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I would try to freeze it instead of boiling...
Joel Crum wrote:
> I've got around 10 gallons of prickly pear juice with a specific gravity of
> 1.38. I don't need 10 more gallons of wine, and 4% alcohol seems a little
> weak. Consequently, I've been thinking of boiling it to reduce it by 3 or 4
> gallons before I ferment. Do you guys think this will hurt my must?
>
>
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