hist-brewing: Historical Wine Sweetening

NeophyteSG at aol.com NeophyteSG at aol.com
Thu May 25 12:48:52 PDT 2000


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

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