On Dec 22, 1:38*pm, Dan Abel > wrote:
> In article >,
> *Doug Freyburger > wrote:
>
> > misanthropic_curmudgeon wrote:
>
> > > All the recipes for feijoa wine of cider that I can find seem to have
> > > buckets of sugar and water added to them, which is not something that
> > > sits too well with me: does anybody know of a recipe for feijoa wine
> > > or cider that does not have any added sugar (or why they all seem to
> > > 'pad out' the recipe with sugar and water?)
>
> > Yeast converts sugar not starch to ethanol so the starch has to be
> > converted to sugar somehow or the sugar has to come from somewhere.
> > Added sugar is cheaper than most of the natural sources.
> > I don't know about feijoas and haven't looked up the word.
>
> I hadn't heard of them before. *I looked it up. *It's a fruit, with
> about 8% sugar.

Does anybody kmow what that means in terms of fermenting? How does
that compare to apples (which I've done) and grapes (which most-
everybody does)?