Making Sweet Wine
| Fruit | Average sugar level | Sugar needed per gallon to make a sweet wine | Average acid | Gallons of sugar water[] to add per gallon |
|---|---|---|---|---|
| ounces | ||||
| Grapes (eastern) | 12-20 | 1¼-2 | med. to high | 0-1 |
| Grapes (Calif.) | 16-20 | 1-1½ | low[] to med. | 0 |
| Apples | 13 | 2-2¼ | low[] to high | 0-½ |
| Apricots | 12 | 2-2½ | med. to high | 0-¼ |
| Blackberries | 6 | 2-3 | high to very high | 1 or more |
| Blueberries | 8 | 2¼-3 | low to med. | 0 |
| Cherries (sour) | 14 | 2-2¼ | high to very high | 1 or more |
| Cherries (sweet) | 18 | 1½-2 | medium | 0 |
| Pear | 12 | 2¼-2½ | med. to high | 0-¼ |
| Plum (Damson) | 14 | 2-2¼ | med. to high | 0-¼ |
| Plum (Prune) | 17 | 1½-2 | med. to high | 0-¼ |
| Peach | 10 | 2-2½ | med. to high | 0-¼ |
| Raspberries | 8 | 2½-3 | high to very high | 1 or more |
| Strawberries | 5 | 2-3¼ | med. to high | 0-½ |
[C]To maintain proper sugar level when the acidity is reduced by adding water, it is easier to make up a sugar solution by dissolving 3 pounds of sugar in enough water to fill a 1-gallon jug.
[B]Addition of some acid (citric or tartaric) may help. This can be done “to taste” after the active fermentation is over.