What would you think gives the wine body? The main sugar source is
demerara (raw cane) sugar, which is not availibe here. I was goig to
substitute "sugar in the raw", or if I can find it turbinado sugar,
for this. In addition there is a lb of honey per gallon.
Any ideas are greatly appreciated.
"Droopy" <Droop...@yahoo.com> wrote in message
Mike MTM, Cokesbury, New Jersey, USA
I made a 5 gallon batch of oak leaf wine. I included 1 can of Welchs
grape concentrate and it still lacked body. Next time I'll add more
My walnut leaf wine was not very good until it had aged about 16
months -- 10 months longer than the recipe suggests. It was quite
nice at that point, and no thinner than most Japanese Sake. It is not
a wine for everyone (but neither is sand burr nor bramble tips nor
acorn wines), but worth making for the variety. Make it and cellar it
for 16-18 months. I don't think you will enjoy it all that much
As for the sugar, demerara is getting hard to find. I only know two
stores in San Antonio, a city of over a million folks, that still
carry it. Turbinado and "Sugar in the Raw" are much easier to find
and could substitute, but neither has quite the same taste as
demerara. Indeed, I think demerara is unmatched in flavor. I just
wish it wasn't so expensive and was more available. But, if you have
to substitute, I'd go for one of the others (NOT brown sugar, or white
sugar with molasses).
Jack Keller, The Winemaking Home Page