Dave,
I agree with Ray. If you're playing with a recipe, I usually start off
adding less sugar, and then adding more if I need too. I've played with
enough recipes, that adding too much sugar in the beginning can come back to
haunt you. Since I always shoot for 11-12% with my fruit wines, I like to
play it safe when I'm creating a recipe. It is up to you of course, and what
you like, but you can always add sugar, you can't take it away. Or you have
to wait awhile for the alcohol content to smooth out before you can enjoy
it. Good-luck.
Darlene

"DAve Allison" > wrote in message
...
> oops. Yes. I meant 1.095. Thanks Ray for the advice, this looks like a
> good approach. I'm not a honey lover, so probably won't try that (ever
> since I found out honey is just what the bees spit up) - (however, maple
> syrup I might try sometime to sweeten a wine (read that on another of your
> posts).
>
> I tried to take a reading when I made the pumpkin wine to get 1.095, but
> the must was soo dense with pulp that I couldn't get it into the wine
> thief to do a hydrometer. So I am guessing the peach recipe amount of
> sugar is my best guess, minus some for the mango, and then if for some
> reason I can't get the must into the wine thief, at least I'm close.
>
> thanks, DAve
>
> Ray Calvert wrote:
>> I hope there was a slip of a digit (numerical or appendage to a hand) as
>> an SG of 1.950 would have no chance of fermenting. Now if you meant
>> 1.095 then everything would be fine.
>>
>> When making wine with fruit, don't follow exactly a recipe that says to
>> ad a certain amount of sugar. Instead, add the fruit you want. Add the
>> water and then add enough sugar or honey to bring the SG up to the level
>> that will yield the alcohol you want. If you are really getting brave,
>> use honey instead of sugar and turn it into a melomel (mead with fruit)
>> instead of a wine.
>>
>> Ray
>>
>> "DAve Allison" > wrote in message
>> .. .
>>
>>>Newbie question. I'm getting brave, after 2 kits and then 2 from just
>>>concentrates, then 1 from real fruit (pumpkin), I'm ready now to
>>>experiment with a flavor I like: Peach and Mango.
>>>
>>>I have purchased peach concentrate that has a recipe with it, but I want
>>>to add mango. So I went to Jack Keller's website and got a mango recipe
>>>to see how you prepare the mango. Looks like I would peel and remove
>>>seed, mash and then pour the peach concentrate and water over it and then
>>>go from there.
>>>The question is:
>>>if I add 4-5 pounds of mango mash -- should I reduce the sugar? A
>>>straight peach wine calls for 6 pounds of sugar for 3 gallon batch. By
>>>adding this mango, should I start out with less sugar?
>>>
>>>I'm guessing I should always try for 1.950 or something like that on the
>>>hydrometer - so could add more sugar upon the initial mix if need be...
>>>I'm just thinking if I go too high the yeast won't "take".
>>>
>>>Any thoughts?
>>>DAve
>>
>>