Sudz
Well-Known Member
My wife and I recently started making wine using kits. I've noticed when researching kits nearly all of them make a very dry wine. I've read that one can tweak the amount of sweetness (dryness) by adding sweetner after terminating the fermentation.
What type of sweetner (corn sugar, cane sugar, etc) should be used and how does one determine the amount to use?
Thanks
What type of sweetner (corn sugar, cane sugar, etc) should be used and how does one determine the amount to use?
Thanks