05-23-2004, 09:16 AM
--- "gastonmerrill" wrote:> I've had my juices fermenting for 7 days now. I added a cup of> sugar at the beg. Is this going to take longer then 7 days now to> get up to the 15%. If so how long?I ferment my 2L bottles between 69 and 74deg. IfI add more than 3/4 cup sugar 7 days has never been longenough. It all depends how warm you keep your bottles.Also, it depends on how you like your beverages. I donot like mine saccarin sweet. I also don't care for themoverly dry either. They tend to leave a harsh after tastewhen they are dry. I have found a great balance betweensweetness and dryness by fermenting 10 to 12 days. Thatis based on 1 cup or more of sugar. I now never use morethan 1-1/4 cup sugar.ORGINAL POSTER: ramjammn