I hope someone can help with this.
My wife and I love this recipe but my wife wants to stop drinking my home brew beer (something which should be encouraged ) and wanted me to make her a sort of German strength version of Wine Number 1. Target alcohol would be about 8-9%.
To what extent should I lower the 700gms of sugar to achieve this and should the amount of citric acid be modified as well?
In fact I would be interested in finding out if there is any rule of thumb for alcohol yield per 100gms of sugar as I am experimenting with other grape juice recipes. It's easy to measure the OG of the juice but the sugar is a different matter as that has to be measured 'after the event'!
My wife and I love this recipe but my wife wants to stop drinking my home brew beer (something which should be encouraged ) and wanted me to make her a sort of German strength version of Wine Number 1. Target alcohol would be about 8-9%.
To what extent should I lower the 700gms of sugar to achieve this and should the amount of citric acid be modified as well?
In fact I would be interested in finding out if there is any rule of thumb for alcohol yield per 100gms of sugar as I am experimenting with other grape juice recipes. It's easy to measure the OG of the juice but the sugar is a different matter as that has to be measured 'after the event'!
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