Capri-Sun need confirmation.....anyone?

[scott40k]

So could I make A Capri-Sun Wine? all the ingredients are Water, Fruit Juice from Concentrate , Sugar and Natural Flavours....? has anyone done this before...or is it a silly idea? The O.G as it come is 1.040....?

[Hoodlum]

could work. The general rule of thumb is pick a juice that's as natural as possible, with as little chemical (preservatives, anti-oxidants etc etc) additions as possible.

1040 is a bit low for a wine. You want around 1070-1090.

Good luck with it however!

[scott40k]

what could I add to increase the sugar content without changing the flavour intended too much??

[simple one]

Sugar is probably your cheapest option.... and possibly the best.

Alternatively you could add grape juice, honey+water or other pure-fruit juices..... but these sort of lead away from your cheap and cheerful approach.

[scott40k]

ok so it's on......OG 1.064

4 Litres Tropical Capri-Sun
1 Litre Peach and Grape Juice (Sainsbury)
1/4 Bag of Granulater Sugar Disolved in 500mls of warm Capri-Sun
Mix
Add Yeast
Wait.......

[scott40k]

ok so just done another Hydro check today 1.030 at the moment still fizzing away at the moment....

[scott40k]

now slowing to 0.994 (9.51%) soooo if i want to pile more sugar in how do i workout the FINAL Alcohol % (*because by adding sugar the starting OG will be wrong...???*)

[scott40k]

ok so I have syphoned half the wine off to settle....hopefully add sugar to sweeten it....the other half i've added more sugar to take the alcohol index up so the OG Is 0.992 now 1.020 i'm guessing to work out the alcohol on this I add the difference (28) to the old OG read when I first started her...(1.064) so the new OG would be 1.092 and if the Yeasty Beasties break it down again to 0.992 then the alcohol will be...13.6%

Is this correct anyone??????

[Spud395]

Gravity calc's seem right afaik.
Adding suger to the 1st one will more than lightly restart fermentation again though, unless the yeast is all gone
or dead (not lightly).

[scott40k]

as Mr Burns would say 'EXXXXcellent'


soooo to sweeten the other how long should I leave it or will any added sugar turn to alcohol unless I campden it?

[Thirsty Paul]

Instead of trying to sweeten with sugar allow your wine to finish fermenting and clearing and then sweeten with a proper wine sweetener (available from your LHBS quite cheaply) that way you dont need to worry about the sugar restarting fermentation in the bottle and you get a controlled and repeatable sweetness.

[scott40k]

excellent didn't know of such a thing....

Thanks