Sugar syrup?

[hong]

when doing a sugar syrup, is there a general amount sugar to water? I was going to try the ribena wine recipe, and it says to use 3lbs of sugar to some water. any ideas as a rule how much water to use per pound of sugar?

[P cuthbert]

The ratio I use is 2 parts (volume) to 1 part boiling water and stir until clear. If needed, add just a touch more water.

Pat

[Prairie Wine]

We too use the 2 parts sugar to 1 part water. I think that's what the standard is on the wine books I've read.

[Mamgiowl]

I'm not that scientific. I use as little as possible so I don't have to wait too long for the liquid to cool as there's more cold water required to make up the volume

[Prairie Wine]

We try to keep simple syrup in the downstairs fridge. (We are spoiled aren't we?) Making syrup on a night when we don't have anything else going on is good so we don't have to wait on it. But I know that not everyone has that kind of space.

[Tnfishrman]

Sugar Syrup

I use 8lbs. of Sugar two pints of water A teaspoon of citric acid and a 1/4 Karo light corn syrup. Heat it slowly while stirring and adding ingredients. Bring to a boil and once it is boiling cut the heat back just to where it will boil. No need for a hard rolling boil. Let it boil for 30 minutes no need to stir. Then add enough water while stirring to make one gallon of syrup. It helps to mark a spoon with a line where one gallon would be in the particular pot you are using to make the syrup.

[Gosell]

Depends on the sweetness of the fruit or juice. But normally for say a bottled juice I usually add around two pounds of sugar per gallon of finished product. Sometimes more, some times less. It depends on the ABV I want.
I've been adding less and less sugar here lately and have been keeping it at 12% abv.
That's 1.6 pounds added to each gallon of finished product.