[mike1987]

is there any specific quantity of sugar to add to fruit im thinking of trying a bag of black forest fruit (frozen) mixed with some elderberrys and brambles is there a sugar to water/furit ratio ?

[SG6]

For a blind mixture I tend to use 3 lb of fruit to 2.5 lb to 3 lb of sugar. Recipes I have are often 3lb fruit+3lb sugar. I do have a heat pad for the wines so they tend to ferment a little more as the tempeature is more suitable.

[mike1987]

great thanks was thinking about trying equal amounts of fruit and sugar but will probably go slightly les than equal

[alibean]

In agreement - would aim for 3lb of sugar to the gallon but would probably start with about 2 to 2 1/4lbs and then add a bit more gradually as syrup.  (Shamelessly aiming for higher alcohol content of course! )

[Kleftiwallah]

If the fruit is frozen you may (or may not) have trouble clearing the resultant wine.   Cheers,    Tony.

[Crusty]

If the fruit is frozen you may (or may not) have trouble clearing the resultant wine.   Cheers,    Tony.

Freezing fruit (using slow, not fast freeze) is a well known method used by winemakers to break down the fruit's cell structure and assist in release of juice/flavours and does not cause clearing problems..

[SG6]

As it is fruit throw in a teaspoon on pectolase to counter any pectin haze.
Immaterial if frozen or not best to be safe.

[mike1987]

thanks for the help im gonna give it a go later on this week when the rice and rasin has been bottled