hist-brewing: Historical Wine Sweetening

Kirsty Pollock kirsty.pollock at mpuk.com
Fri May 26 01:12:55 PDT 2000


If you don't add extra sugar/honey, then I would say you would get cider as
you wouldn't get the strength, but it's a grey area, I suppose. The length
of maturing differs. I'm not an expert, but if I was making apple wine I'd
be adding sugar.

KP

> -----Original Message-----
> From: owner-hist-brewing at rt.com [mailto:owner-hist-brewing at rt.com]On
> Behalf Of NeophyteSG at aol.com
> Sent: 25 May 2000 20:49
> To: hist-brewing at pbm.com
> Subject: hist-brewing: Historical Wine Sweetening
> 
> 
> 
> 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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