> I don't quite understand what you mean by "50% fruit weight by volume of
> final wine".
50% of the total final wine volume by weight is the fruit weight. It
works best in metric and assumes that the weight of wine is roughly
equal to the weight of water (fairly close). If the weight of wine is
equal to the weight of water then the volume of water is (in metric)
equivalent to the weight of wine.
Perhaps it's a bad representation to use as it doesn't work nicely in
non-metric and is therefore not as useful for Americans.
Anyway, 50% weight/volume would be 500 g/l and 50% of a US gallon
would be 1.9 kg (0.5*3.79 liters) which is 4 lb. Therefore, if you use
50% fruit weight/volume you would use 500 g/l or 4 lb fruit per US
gallon (or 5lb/Imp.gal.).
Of course, it would be better to express the yield of juice a fruit
gives as this is more representative of what makes up the must (i.e.
the must contains 30% juice is more representative than saying you
used a certain weight of fruit) but the (unfortunate) convention in
the non-grape winemaking world is to quote fruit weight with no regard
to the juice yield of the fruit. Quoting both would be the optimum.
> Would you care to list your recommended amounts of various fruits per
Using the amount of juice is perhaps a better way to cover what I've
Over the last few years I've been experimenting with between 60-100%
juice (i.e. 60-100% of the must is fruit juice) - you use whatever
weight of fruit you have to to get that volume of juice. I'd go at or
around 50% (i.e. half of the must is juice and the other is
water/sugar/etc) with most fruits and I'd encourage any interested in
flavoursome wines to aim for pure juice fermentations. The problem
with this approach is obtaining good balance. It can be done well,
it's just more difficult than when using lower quantities of
For actual examples, I've had great success with 100% peach, 50-60%
strawberry, 50-65% flower wines, and 100% raspberry. I'm still
experimenting though, and with some fruits such as elderberry
(65-100%) I have yet to master the balance.
> I would love to experiment with different amounts of fruit, but some
> ain't cheap enough to play with, so your experiences would be valued.
It is more expensive, but if you get it right it's well worth it!
Hope the above answered your question sufficiently (feel free to post
again if not),