Recently Damien over at Blackledge Winery lent me his copy of C.J.J. Berry’s First Steps in Winemaking.
Admittedly, I usually stick to cidermaking books, and haven’t read many on winemaking. That’s clearly a mistake. Not only was there was a greater discussion of yeasts and various fermentations than I’ve seen in cidermaking books, it was full of great bits and asides.
In talking about introducing sugar to the must (unfermented juice), Berry mentions there are two ways to do it – “to the gallon” and “in the gallon,” which he defines as:
To the gallon: one adds an amount of sugar to a gallon of juice, the final solution equaling more than a gallon.
In the gallon: one adds the sugar and then adds the juice until the gallon mark is reached. Uses less sugar and juice.
Based on his experience Berry says “to the gallon” requires half pound more of sugar than “in the gallon.” For example, if you’re making a dry wine, you would add 2.5 lbs. sugar to the gallon or 2 lbs. sugar in the gallon.
Details like this aid in a closer reading of historical (and modern) cidermaking texts.