Preparing A Homemade Wine With Low Alcohol Content

Few people know this but a high percentage of alcohol is not everything. Some wines are made in the region of eight to eleven percent alcohol. There are wines made, of course, a good deal stronger than the others made for commercial consumption.

It makes sense that a good percentage of alcohol ensures that wines keep well for a longer period of time. Sometimes a stray spore of yeast, either left in the wine or contaminated, will begin to reproduce and live on the sugar present. The only way to avoid this is to make a homemade wine that is extremely dry in nature. But, not all people like dry wines.

Some people prefer teir wines to be medium dry to medium sweet or even sweet. Fortunately, the wines made based on the recipes in winemaking books must keep well because they contain enough alcohol to destroy any yeast or bacteria that may reach them and provided the maximum alcohol has been reached, and if all procedures have been followed this will have been achieved.

Overall the process in making low alcohol wines calls for adding just enough sugar to make the amount of alcohol needed and to allow the wine to ferment right out. A good rule of thumb is that wine will be too dry if you use less than two and a quarter pounds of sugar in one gallon. So, if two batches are being made, double the amount of sugar called for.

Very well then, you can now take any recipe in your winemaking book but not those containing dried fruit as these contain lots of sugar instead use one pound and fourteen ounces of sugar. If invert sugar is being used, remember that invert sugar contains some moisture, so for every pound of household sugar, you must use one and a quarter pounds of invert sugar. In addition, invert sugar is typically supplied in tins containing seven pounds or in blocks by whatever weight is ordered. If weighing this proves awkward, dissolve it and measure it again by the pint, considering that one pint represents two pounds of sugar.