old orchard 100% juice was on sale the other day and I was thinkking of making a plonk. then someone offered some grapes, although not enough for a big batch, so I am considering making a batch part fruit, part juice. someone got a conversion table to determine how much juice equals how much fruit?. I.E. I have maybe 10 pounds of fruit and want to add juice to make a 6 gallon batch...
Old Orchard's web site says 8oz is considered one serving. If you DAGS one serving of fruit is a cup or 8oz of real fruit.
I suppose with that and Keller's recipes I would base a recipe on a one for one by volume for wine, ie. one gallon of juice to make one gallon of wine. Of course the SG, acids, tannis, etc should be adjusted for winemaking.
HTH
Steve Oregon
What fruit. What juice? Why plonk?
A ton (2000 lbs) of grapes can give 180 gallons of juice (max).
The grapes are about 80% H2O, and 25% sugar.
You may want to consult
Only red style wines are fermented with the fruit, and that is for color and flavor extraction from the skins. White wines are fermented with only the juice.
If you want extraction from the fruit, you should crush it first.
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