I understand where you're coming from. When making wine from fruit, you
don't really know how much sugar is in the fruit, so you can end up with a
very potent or too sweet wine. To avoid that, I tend to hold some sugar
back during the primary fermentation. For example, if the recipe calls for
5 cups of sugar for a 1 gallon recipe, I will just add 4 or 3 1/2 cups
depending on how sweet I think the fruit is. Do you have a hydrometer?
I've been shooting for 11% or 12 % *** by volume - or a starting SG of
1.090 with the fruit wines I do (high enough to preserve the wine, but not
rocket fuel). If you hold back some sugar, then check your SG; if it is
around 1.090 then I wouldn't add anymore sugar. If the SG is less than
that, then add sugar in increments of 1/2 cup (stir until dissolved & take
the SG reading again) until you get there. Hope this helps.
> pear wine before, but it was extremely sweet. very potent!, but too
> It was my first attempt and I want something else for the first batch and
> have decided that the first batch had too much sugar.
> question is how soon should one add the sugar to the must to maintain the
> proper balance for fermenting? I base this question on the idea that
> different fruit have different sugar contents and when I made this batch I
> just followed the written verbatim.