Originally Posted by raven2963
This looks like a good recipe.. A few questions as this will be my first wine.. Will this be sweet or dry? Also if I use cane sugar how much less will I need? Thanks
When I use cane sugar, I used about 12 lbs or 24 cups of sugar. Generally speaking, how much sugar u add at the beginning of your wine won't necessarily determine how sweet your wine will be. For instance, if you use let's say 12 lbs of cane sugar and a yeast that has an alcohol tolerance of 12-14% u may end up with a sweet wine. Whereas with the same amount of sugar and using yeast with and alcohol tolerance of 18% like the EC-1118 I like to use, you could end up with a dryer wine. If you let it completely ferment out. You can stop your fermentation process early if you like with Potassium Sorbate. I recommend getting some of that. I like to use dextrose monohydrate or corn sugar as opposed to cane sugar, because it has more fermentable sugars than cane sugar. Also when starting your initial fermentation, u need to stay within a certain range to start the fermentation process. Somewhere between a specific gravity of 1.060 and 1.100. Remember when I said I like a high alcohol content, well I tried to put enough sugar in my must to get me to 18% alcohol. My fermentation never started and it wont if you try it. I had to dump a 6 gallon batch.
Now on to resweetening your wine. This is where I love honey. Honey is only going to make your wine so sweet. You can make the mistake of adding too much honey, not to worry cause you really won't taste the difference. Cane sugar on the other hand. Well let's just say don't get to heavy handed with that. You can over sweeten your wine. Remember to kill the fermentation process first before sweetening, cause you'll start that fermentation all over again.