You may be surprised to find that a high percentage of alcohol is not
everything. Many various wines are made in the range of eight to eleven percent
of alcohol at the lower end. Some wines made with the recipes based by the book,
of course, while wines made by the recipes in most winemaking books are a good
deal stronger than others made by brand names.
It makes sense that a good
percentage of alcohol ensures that wines keep well for a longer period of time.
Sometimes a stray spore of yeast, either left in the wine or contaminated, will
begin to reproduce and live on the sugar present. The only way to avoid this is
to make a homemade wine that is
extremely dry in nature. But, not all people like dry wines.
prefer teir wines to be medium dry to medium sweet or even sweet. Fortunately,
the wines made based on the recipes in winemaking books must keep well because
they contain enough alcohol to destroy any yeast or bacteria that may reach them
and provided the maximum alcohol has been reached, and if all procedures have
been followed this will have been achieved.
The primary goal in making
low alcohol wines is to add just enough sugar to make the amount of alcohol
needed and to allow the wine to ferment strait out. Often wine will be dry if
you use less than two pounds of sugar in one gallon. If two gallons are being
made, always double the amount of sugar. For example, if you have decided on
making wine of ten percent of alcohol, the amount of sugar must be one pound
fourteen ounces per gallon.
So, now you should be able to take any recipe
in your recipe books -except those containing dried fruit as these contain lots
of sugar- and instead use one pound and fourteen ounces of sugar. Also be sure
to remember that if invert sugar is being used, it contains some moisture, so
for every pound of household sugar, you must use one and a quarter pounds of