Post
by asd » Fri Jun 22, 2012 4:16 pm
Hi,
I would be inclined to buy the pure juices separately - Basically, you are buying a bit of juice (20%), and a load of sugar (~80%). Also, you would probably find it doesn't clear very well, as pectin is insoluble in alcohol, and would leave a haze.
It wouldn't be very strong, either. I reckon that if you divide the g/100ml of sugar by two, you get a rough estimate of the %ABV. So about 5-5.5%.
As an aside, when I do these WoWs or turbos, I invert my sucrose by boiling with a bit of citric acid for about 15-20 minutes, usually in the pressure cooker - making sure the solution isn't too thick - maybe a litre of water to a kilo of sugar, but I've never measured it..
It means the yeast doesn't have to break down the sucrose into its component glucose and fructose. So it can spend all it's time converting the monosaccharides to alcohol!
Simon.