Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Back sweetening
Reply
 
LinkBack Thread Tools
Old 09-13-2012, 10:17 PM   #1
WinePilot
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Sterling, Illinois
Posts: 12
Liked 1 Times on 1 Posts

Default Back sweetening

Has anyone ever used glycerin to back sweeten? The guy at the wine making shop suggested it and it was cheap enough to just pick up. I was thinking about using this to back sweeten a concord concentrate. Has anyone used this and do you need to put in potassium sorbate to keep it from refermenting? Thanks!

__________________

On Deck: La Crescent/Edelweiss Blend
Primary: Fontenac
Secondary: Merlot
Bottled: Concord

WinePilot is offline
 
Reply With Quote Quick reply to this message
Old 09-14-2012, 01:19 AM   #2
novalou
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 600
Liked 36 Times on 35 Posts

Default

Is it sweet? I've used glycerin as a thickener, but not as a sweetener. I've seen sweeteners as "wine conditioner". Whatever you use to sweeten, use sorbate.

__________________
novalou is offline
 
Reply With Quote Quick reply to this message
Old 09-15-2012, 01:58 AM   #3
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 147 Times on 133 Posts
Likes Given: 1

Default

You can use glycerin to add a bit of body, but I do not know that I would use it as a backsweetener alone.

__________________

Motto: quel che sara sara

saramc is offline
 
Reply With Quote Quick reply to this message
Old 09-15-2012, 03:02 AM   #4
WinePilot
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Sterling, Illinois
Posts: 12
Liked 1 Times on 1 Posts

Default

Thanks for the replies. I guess the guy at the wine shop was wrong. He didn't really seem to know what he was talking about anyway. Ok, so I need to back sweeten this welch's concord because it is just too dry. Is there a water/sugar ratio for a simple syrup? What options do I have? Thanks again!

__________________

On Deck: La Crescent/Edelweiss Blend
Primary: Fontenac
Secondary: Merlot
Bottled: Concord

WinePilot is offline
 
Reply With Quote Quick reply to this message
Old 09-15-2012, 03:08 AM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,925
Liked 4959 Times on 3590 Posts
Likes Given: 1003

Default

Quote:
Originally Posted by WinePilot View Post
Thanks for the replies. I guess the guy at the wine shop was wrong. He didn't really seem to know what he was talking about anyway. Ok, so I need to back sweeten this welch's concord because it is just too dry. Is there a water/sugar ratio for a simple syrup? What options do I have? Thanks again!
First, stabilize the wine with either wine conditioner (which also has sweeteners in it) or sorbate and campden. Then you can sweeten to taste with a simple syrup. Simple syrup is easy- 2 parts sugar to 1 part water. Boil, and cool.

An easy way to sweeten the batch is to pull out a sample and add a specific amount of sugar to very small samples and sweeten to a variety of amounts. Say, 1.004, 1.008, 1.010, etc. Taste them and see how you like it best. Then sweeten just a tad bit under where you liked it- as for some reason it gets sweeter in the bottle. If you love it at 1.010, sweeten the whole batch to 1.008. It takes a little calculation, but it works out great.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is online now
 
Reply With Quote Quick reply to this message
Old 09-15-2012, 01:45 PM   #6
WinePilot
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Sterling, Illinois
Posts: 12
Liked 1 Times on 1 Posts

Default

Thanks Yooper! I will give that a go!

__________________

On Deck: La Crescent/Edelweiss Blend
Primary: Fontenac
Secondary: Merlot
Bottled: Concord

WinePilot is offline
 
Reply With Quote Quick reply to this message
Old 09-15-2012, 01:54 PM   #7
Aschecte
Brewtus Maximus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Aschecte's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Florida, NY
Posts: 1,692
Liked 65 Times on 61 Posts
Likes Given: 39

Default

Well I can tell you two things I have learned while making yoopers welchs grape juice wine. First off you will want to stabilize the wine with campden and potassium sorbate. The guy at my lhbs reccomended wine conditioner to back sweeten the wine fwiw He has failed me with his advice countless times and I do not put much faith in his advice though I will let others more knowledgeable say if this is correct for sure. The second is to make a syrup with corn sugar and water and slowly add to the wine until the sweetness you like is achieved. The only downfall to method 2 is that it is kinda difficult to get the gravity right because it's kinda like an extract beer as the syrup needs to be integrated into the wine fully to get a spot on hydro reading. Others have said to use a proportion ratio to determine the amount to add but my math sucks so I don't attempt that. Good luck.

__________________
Funky Onion Brewing est.2010
Primary-Turbid mashed Lambic
Primary-Flanders Red
Secondary-Burley whiner American barleywine
Primary-A dark German lager or a Hoppy Munich Helles
Aschecte is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Back sweetening question Kretzy Wine Making Forum 4 05-14-2011 04:43 AM
question on back sweetening OHIOSTEVE Wine Making Forum 2 05-05-2010 01:11 AM
Back sweetening wine Turnerdude1 Wine Making Forum 6 08-08-2009 06:56 PM
back sweetening ananimity Wine Making Forum 5 08-04-2009 06:57 AM
Back sweetening question Papinquack Wine Making Forum 2 02-07-2009 05:26 PM



Newest Threads

LATEST SPONSOR DEALS