I visited a religious colony that makes a lot of grape juice wine but add no yeast and doesn't use any real method other than tasting to tell when it is done. They take a tub of juice + sugar and leave it for like a month, then put it in barrels and taste it once a month to judge how much sugar to add. The wine is sweet in taste but very strong in alcohol.
My Question: What is the fuss about "fermentable sugars" only in beer making? all they do is leave sugary grapejuice sit and then get booze? They use naturally occuring yeast in the air and granulated cane sugar! I thought this was not possible.
The wine tastes fine but if you get a really big buzz plan on having a headache!!
My Question: What is the fuss about "fermentable sugars" only in beer making? all they do is leave sugary grapejuice sit and then get booze? They use naturally occuring yeast in the air and granulated cane sugar! I thought this was not possible.
The wine tastes fine but if you get a really big buzz plan on having a headache!!