I was talking to my grandfather about my homebrewing exploits last
week and he mentioned that he used to make wine that way. "One bushel
of overripened concord grapes makes 10 gallons. When it stops working,
add a cup of sugar every evening until it stops working again. Bottle
and cork it."


"Stephen....." <stephen@godfrey7107.freeserve.co.uk> wrote in message news:<bfb879$ei4$1@newsg2.svr.pol.co.uk>...[color=blue]
> "David Robley" <robleyd@ozemail.com.oz> wrote in message
> news:MPG.198399a5325f72279896c4@news.spiderweb.com.au...
> : In article <bfa3h2$n0$1@newsg3.svr.pol.co.uk>,
> : [email]stephen@godfrey7107.freeserve.co.uk[/email] says...
> : > Attention all wine or beer buffs has anybody come
> : > across the term
> : >
> : > " exponential feeding"
> : >
> : > This method is to do with adding honey or sugar
> : >
> : > Stephen.
> : >
> :
>
> Thanks for the information , i don't serpose you have come accross any recipes
> with this application.
> Stephen uk
>
>
> : Found this through Google:
> :
> : From
> : [url]http://www.winemakeri.com/information/glossaries/dictionary/dictionary_e.h[/url]
> : tm
> :
> : Exponential Feeding A system of sugar additions to a must so that a high
> : alcohol content can be achieved. If all the sugar is added at the start of
> : fermentation, there is a great danger that the sugar will inhibit or even
> : kill the yeast. By adding small amounts of sugar each time the specific
> : gravity falls to 1-005, the yeast learns to tolerate alcohol
> : concentrations which normally would kill it. In this way, a slow, steady
> : ferment is encouraged. This aids quality by not causing the vaporization
> : of esters.
> :
> : Cheers
> : --
> : Quod subigo farinam
> :
> : $email =~ s/oz$/au/o;
> :[/color]