If I were to replace some or all of the sugar in a Winemaking recipe, what weight of Raisins would replace 1lb of Sugar. Thanks for the help and interesting reading everyone.
Thomas
- posted
18 years ago
Replacing Sugar with Raisins
Loading thread data ...
- Vote on answer
- posted
18 years ago
my guess is you would first have to pulverize the raisins into a slurry, take a brix reading and determin sugar content. Determine how much sugar a pound of raisins offers and accept that as a standard. Then treat that as your sugar and apply the raisins to the wine as you would when chaptalizing. Determine the brix of your current must, determine how much sugar is needed for your potential alcohol, and prorate it for the raisins.
I'm guessing you'll need a lot more raisins by volume than sugar if you're going to completely replace all sugar with raisins alone.
Jeff
- Vote on answer
- posted
18 years ago
Look at Ben McCune's site
formatting link
He has a brix chart for lots of fruit that may answer your question.
Bill Frazier Olathe, Kansas USA
- Vote on answer
- posted
18 years ago
- Vote on answer
- posted
18 years ago
Thanks, will use that as a rule of thumb and adjust it as required.
Thomas
- Vote on answer
- posted
18 years ago
Just a suggestion. Rather than using raisins, you might consider using frozen white grape concentrate. That way you can easily add the concentrate and determine the SG. I would not replace all the sugar with grapes. That may be a bit too much acid, tannin and other things. Raisins and eating grapes are more acid than wine grapes. You might try replacing 1/2, then be careful of your acid additions.
Ray