On Mar 19, 12:03 pm, "Ray Calvert" > wrote:
> Another difference may be the fruit that is grown in the area where the
> recipe was developed. Not all fruit is the same with regards to sugar or
> acid content or even flavor. You may need to adjust for your fruit.
> Consider the recipe a sugestion but adjust for your fruit using a hydrometer
> and an acid test kit.
>
so I should ignore the fine points untill i have the fruit, do a SG
and pH test and adjust to suit? I'll explore this in other topics, but
i think i get the gist.....