Fruit Average Sugar needed Average acid Gallons of
sugar per gallon to sugar water[]
level make a sweet to add per
wine gallon
ounces
Grapes (eastern) 12-20 1¼-2 med. to high 0-1
Grapes (Calif.) 16-20 1-1½ low[] to med. 0
Apples 13 2-2¼ low[] to high 0-½
Apricots 12 2-2½ med. to high 0-¼
Blackberries 6 2-3 high to very high 1 or more
Blueberries 8 2¼-3 low to med. 0
Cherries (sour) 14 2-2¼ high to very high 1 or more
Cherries (sweet) 18 1½-2 medium 0
Pear 12 2¼-2½ med. to high 0-¼
Plum (Damson) 14 2-2¼ med. to high 0-¼
Plum (Prune) 17 1½-2 med. to high 0-¼
Peach 10 2-2½ med. to high 0-¼
Raspberries 8 2½-3 high to very high 1 or more
Strawberries 5 2-3¼ med. to high 0-½
[C]To maintain proper sugar level when the acidity is reduced by adding
water, it is easier to make up a sugar solution by dissolving 3
pounds of sugar in enough water to fill a 1-gallon jug.
[B]Addition of some acid (citric or tartaric) may help. This can be done
"to taste" after the active fermentation is over.