Few people know this but a high percentage of alcohol is not everything. Some wines are made in the region of eight to eleven percent alcohol. There are wines made, of course, a good deal stronger than the others made for commercial consumption.
Apparently, a good percentage of alcohol ensures that wines keep well and that the lower percentage of alcohol wines those under twelve percent might begin to ferment again at any time. This is true in a case where a stray yeast spore, either left in the homemade wine or one reaching it at some later stage, will begin to reproduce and live on any sugar present. However, not all of us like bone-dry wines.
Some people prefer teir wines to be medium dry to medium sweet or even sweet.
The wine will be dry if you use less than two and a quarter pounds of sugar in one gallon. Suppose you have decided on making wine of ten percent of alcohol, the amount of sugar must be one pound fourteen ounces per gallon.
Very well then, you can now take any recipe in your winemaking book but not those containing dried fruit as these contain lots of sugar instead use one pound and fourteen ounces of sugar. If invert sugar is being used, remember that invert sugar contains some moisture, so for every pound of household sugar, you must use one and a quarter pounds of invert sugar. In addition, invert sugar is typically supplied in tins containing seven pounds or in blocks by whatever weight is ordered. If weighing this proves awkward, dissolve it and measure it again by the pint, considering that one pint represents two pounds of sugar.
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