Ken Schramm
Ken Schramm
No, fruit concentrates instead of real fruit. Very common in "craft" beer, and mead, as well. There are mead makers making mead with so much concentrate that it amounts to >100% fruit juice based on the correct amount of water to reconstitute it to its original brix level. The equivalent of brutal levels of RO to remove water, only if you're just pouring in concentrate from a bucket, the water never gets in there in the first place. So far, the mead collector crowd has not been very vocal about objecting to that, but I know that ethical wine lovers would be aghast at some of the practices. Time will tell, but I would never want to have to explain that to Eric Asimov. It makes me sheepish to have people who do that as my industry colleagues.