looking for juice recipies

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

You will get somewhat less than a gallon of pressed juice from 10 lbs. of grapes - probably around 3 quarts. I think 12 - 15 lbs. is usually expected to yield a gallon (depending on the grapes).

Stephen

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.

I will make wine of old orchard and it depends how much flavor you want. The minimum for a light wine would be two cans of concertrate to make a gallon. Fruit has a mimimum of three pounds to a gallon of wine. You can do 4 or more pounds if you want.(except for cranberry and currant which would be 4 pounds max) I've never done more than two cans of concentrate juice to to make wine. You need to watch out for High Frutrose Corn Syrup (sugar substitute). It doesn't forment very well and can leave a bad odro in your wine. If you run into that, like with Ocean Spray juices, then dilute it by double (a gallon of juice will make two and add three pounds of sugar or figure your own Brix).

Tom