Titan88
Creator of MashLab Brewing Software
So, I live in Northern Virginia and recently found out that Cabernet Sauvignon (my favorite) and Riesling (my wife's favorite) vines grow very well in this region. I found a vine supplier but was not sure how many I needed. Long story short, I found out that commercial wineries typically use about 20 pounds of grapes per gallon of wine. I also found out that some wineries are restricted, if not altogether forbidden, on the amount of water that can be used when making wine. They also rely on the sugar in the grapes rather than adding it (except for bad years).
This got me to thinking about non-grape recipes and how the rule of thumb is roughly three pounds of fruit per gallon. Why is there such a disparity between the amount of fruit required per gallon between grapes and other fruit?
This got me to thinking about non-grape recipes and how the rule of thumb is roughly three pounds of fruit per gallon. Why is there such a disparity between the amount of fruit required per gallon between grapes and other fruit?