Yes, that is about it. One thing that I sometimes do is check the acidity
of the fruit and then just add enough water to dilute it down to the level
of acidity I want in the final batch. That is a way to determine how much
fruit per gallon to use and you do not need to add extra acid. It give you
the maximum fruit flavor. Of course with some fruit you might find that you
get more flavor than you want but that is a personal thing.

Ray

"Tater" > wrote in message
oups.com...
> 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.....
>