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Old 02-07-2009, 03:58 PM   #1
Papinquack
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Default Back sweetening question

I just stabilized my first ever 2 gallons of strawberry wine and I dont want to screw this up. It's been 3 months since I made it and it has an ABV of 12.5%. It needs to be sweetened and I was wandering when I backsweeten should I dissolve the sugar in water or dissolve it in a little of the wine it self? If you suggest the later, wouldnt that affect the alcohol being that its such a small batch?

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Old 02-07-2009, 04:24 PM   #2
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I used to use water for dissolving sugars then I realized I was watering down my batch also so I switched to syphoning some out and using it.

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Old 02-07-2009, 04:26 PM   #3
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A very old winemaking book I refer to suggests making a syrup of two parts sugar and one part water. Heat, dissolve, and cool. Add to your wine. Everybody gets drunk. No problem.

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