Newbie Question, Alcohol Testing

I have a lot of respect for Jack and for his recipes. But one thing I NEVER trust in anybodies recipes is the amount of sugar needed. It depends so much on the fruit you use. When it comes to berries, and blackberry or dewberry wine is my favorite, I would not worry about sugar bound in the fruit very much. If you crush them and add water, most of the sugar will be in solution. Then add the sugar needed to bring the alcohol level to where you want it. Jack suggests, and I agree, that most country fruit wine is best between 10.5 and 12%. But with black berries I prefer 12-13%.

With this type of berries many recipes call for 3 or 4 lbs of fruit to a gallon. I have been disappointed when I used so little. I have found that you need 6 or 7 lbs per gallon and it will make a fairly rich robust wine. Leave it dry for a good red wine or sweeten the end result for a berry tasting wine. (Too bad you dumped yours, I bet it would have made a good sweet after dinner wine.) It should be ready in 1 year and will usually decline after 3 years.

Ray