hist-brewing: Historical Wine Sweetening

[NeophyteSG at aol.com]

It's a common practice today to add sugar to "country wines," but aside from 
meads and similarly honeyed brews, were historical/period "country" wines 
sweetened?  Were they all-juice or did they add boiling water as is common 
now?

On a different but related note:  Cider is fermented apple juice.  Perry is 
fermented pear juice.  Would a non-sweetened, all-juice ferment be a "wine" 
or more "cider"-related?

Warm Regards,
Shawn

-------------------------------------------------------------------------
To unsubscribe from this list, send email to majordomo at pbm.com containing
the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, if
you get the digest.) To contact a human about problems, send mail to
owner-hist-brewing at pbm.com